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Environmental Health Department <br />Time In: <br /> 1:40 pm <br /> 1:15 pm <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: (209) 368-6398 Owner/Operator: BIEHL, GEORGE <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 315 N HAM LN, LODI 95242 <br />Date: 09/22/2023Name of Facility: FOSTER FREEZE #186 <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 1 glass door reach in cooler's temperature was 45 F. Adjust unit so it maintains 41 F or below. <br />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 /> #39 Thermometers Provided/Accurate/Easily Visible <br />OBSERVATIONS: The 1 glass door cooler was lacking a thermometer. Provide a thermometer for the cooler and place in <br />an easily visible location inside to ensure temperatures are being monitored. Correct within seven days. <br />CALCODE DESCRIPTION: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br />available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods <br />and high temperature warewashing machines. (114157, 114159) <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 /> 400 <br /> 120 <br /> 100 <br />Sherri Preston September 19, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />reach in -- under prep -- 41.00º F hand sink -- 113.00º F <br />1 glass door reach in -- 45.00º F walk in -- 39.00º F <br />2 compartment sink -- 120.00º F 3 comp warewash -- 120.00º F <br />3 door reach in -- under prep -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />No comment entered. <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000945 PR0160011 SC001 09/22/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD