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Environmental Health Department <br />Time In: <br />10:40 am <br /> 9:52 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 368-1929 Owner/Operator: JETTE, JULIE <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 416 W LODI AVE, LODI 95240 <br />Date: 08/16/2023Name of Facility: VILLAGE COFFEE SHOP INC <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 pie display cooler was observed at 47 F. Adjust unit so that it <br />maintains 41F or below. If temperature cannot be maintained at 41 F or below, place food items in a cooler that is 41 F until <br />these units are repaired or replaced to maintain 41 F. 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 wiping cloths attached on front counter area. Used wiping cloths may contain unhealthy levels <br />of 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 /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Observed floor damage near the 2 door refrigerators in the kitchen area. Repair the damage within 30 <br />days. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001042 PR0160081 SC001 08/16/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD