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Environmental Health Department <br />Time In: <br />10:32 am <br /> 9:22 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 334-4121 Owner/Operator: FIORI, JOSEPH V <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 400 W LODI AVE, LODI 95240 <br />Date: 08/22/2023Name of Facility: FIORIS <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: A food manager’s certificate was not available during the inspection. Provide a copy of the food <br />manager's certificate to fgarciaruiz@sjgov.org within 30 days. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The Beverage air 2 door reach in under frappe prep was observed at 45 F. The 4 door reach in under <br />sandwich prep was observed at 43F. The upright True 1 door cooler was observed at 49F. Adjust unit to maintain food items <br />at 41 F or below. Frequently check temperatures on food items held in the cooler to ensure temperatures are maintained at <br />41 F or below. 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: The sanitizing solution bucket was showing an insufficient concentration of sanitizer 50 ppm. Provide <br />chlorine concentration between 100 - 200 Parts Per Million (PPM) or quat concentration between 200 - 400 Parts Per Million <br />(PPM) for proper sanitation of all food preparation and contact surfaces. Correct today. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The maximum hot water temperature for the 3 comp, prep sink, and mop sink was observed at 117F. <br />Increase hot water heater to maintain 120 F minimum for proper warewashing of deli equipment, ice scoop, soda nozzles, <br />and other food contact equipment. Correct within three days. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0007799 PR0507850 SC001 08/22/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD