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Environmental Health Department
<br />Time In:
<br />12:02 pm
<br />11:01 am
<br />Time Out:
<br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS
<br />Telephone: (209) 368-9931 Owner/Operator: REHMKE, ROGER;DICKSON, RICHARD
<br />Inspection Type: ROUTINE INSPECTION - Operating Permit
<br />Address: 105 S SCHOOL ST, LODI 95240
<br />Date: 08/23/2023Name of Facility: LODI BEER COMPANY, LLC
<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: Both 4 door reach in coolers in bar area was observed at 60 F. Walk in upstairs was observed at 46 F. 4
<br />drawer cooler under grill was observed at 49 F. 2 door reach in (L) in kitchen assembly line was observed at 43 F. Adjust
<br />unit to maintain food items at 41 F or below. Frequently check temperatures on food items held in the cooler to ensure
<br />temperatures are maintained at 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 dishwasher is currently not sanitizing a minimum chlorine concentration of 50 Parts Per Million
<br />(PPM). Discontinue use until it has been repaired. Manually wash, rinse, and sanitize dishes and utensils with 100 PPM
<br />chlorine for 30 seconds for proper sanitation.
<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 /> #27 Food Protected from Contamination
<br />OBSERVATIONS: Observed cooked ribs in upstairs walk in stored without a covering. Cover with a lid, foil, or plastic wrap
<br />to protect from contamination. Correct today.
<br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060,
<br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br />OBSERVATIONS: The gasket on the first door in the 4 door reach in (R) is coming off. Repair/replace within 10 days.
<br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment
<br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR
<br />FA0007800 PR0507851 SC001 08/23/2023
<br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD
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