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Environmental Health Department <br />Time In: <br /> 1:02 pm <br />12:22 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 333-0146 Owner/Operator: PATRONAS, IOANNIS E <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 410 W KETTLEMAN LN, LODI 95240 <br />Date: 08/14/2023Name of Facility: GOLDEN OX <br />Food Program Official Inspection Report <br />VIOLATIONS AND CORRECTIVE ACTIONS <br />Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br />113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health <br />and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />the food facility. <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The cold holding temperature inside the 2 door true located in the drive thru area was observed at 48 F. <br />Adjust unit so it maintains 41 F or below. If temperature cannot be maintained at 41 F or below, place food items in a cooler <br />at 41 F until unit is repaired. Correct today. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Observed a wiping cloth on the food prep table. Used wiping cloths may contain unhealthy levels of <br />bacteria and can potentially cross-contaminate food items when placed on food contact surfaces. Discontinue practice <br />today. Store wiping cloths that are still in use inside a bucket containing sanitizing solution at 100 - 200 PPM chlorine or 200 <br />- 400 PPM quat. Place unclean wiping cloths that are no longer in use inside the dirty linen bag away from food prep, <br />contact, and storage areas. Correct today. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 120 <br /> 101 <br />Izabela Fuksiewicz March 16, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Gravy -- Hot hold -- 138.00º F walk in -- 41.00º F <br />hand sink -- Next to 3 comp -- 101.00º F Prep sink -- 120.00º F <br />6 drawer cooler -- Under griddle -- 41.00º F Counter display refrigerator -- 41.00º F <br />hand sink -- Women's restroom -- 115.00º F hand sink -- Men's restroom -- 101.00º F <br />Spartan 2 door reach in -- 39.00º F 2 door True cooler -- Drive thru -- 48.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0004112 PR0163412 SC001 08/14/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD