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Environmental Health Department <br />Time In: <br />12:00 pm <br />11:13 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 475-2000 Owner/Operator: PALER, RAQUEL M <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 28 N SCHOOL ST, LODI 95240 <br />Date: 10/05/2023Name of Facility: ANGELOS <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: The food manager’s certificate was expired. Provide a copy of the food manager's certificate to <br />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 cold holding temperature for the walk in cooler was observed at 46 F. Adjust unit so that it maintains <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 /> #9 Cooling Methods <br />OBSERVATIONS: Observed facility was cooling food in large containers inside walk in cooler. Discontinue this practice <br />immediately. Cool potentially hazardous foods rapidly from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 <br />hours by separating food into shallow containers, separating food into smaller portions, or using an ice bath and stirring <br />frequently. Corrected on site. <br />CALCODE DESCRIPTION: All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br />70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller <br />portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or using containers that <br />facilitate heat transfer. (114002, 114002.1) <br /> #29 Toxic Substances Properly Identified/Stored/Used <br />OBSERVATIONS: Observed Raid in back storage area. Remove all cans and only use food-grade pest control inside the <br />kitchen and food preparation area. Correct immediately. <br />CALCODE DESCRIPTION: All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, <br />utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000902 PR0160093 SC001 10/05/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD