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Environmental Health Department <br />Time In: <br />10:12 am <br /> 9:50 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: GAMEZ, ALBERT A <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 601 W LOCKEFORD ST, LODI 95240 <br />Date: 10/16/2023Name of Facility: CALIFORNIA AL'S <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 /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: Observed a cardboard lining the bottom level of the Maytag residential refrigerator. Remove cardboard <br />as it is not a cleanable surface. Correct today. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Observed wiping cloths on the food prep table. Used wiping cloths may contain unhealthy levels of <br />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 />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 /> 200 123 <br /> 115 <br />Alberto Gamez March 27, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Maytag residential refrigerator -- 41.00º F 2 door reach in under prep -- 41.00º F <br />hand sink -- Men's restroom -- 100.00º F Gravy -- hot hold -- 151.00º F <br />3 comp sink -- 120.00º F Hand sink -- Women's restroom -- 101.00º F <br />1 door upright True -- 39.00º F 2 door upright True -- 41.00º F <br />hand sink -- next to 3 comp -- 115.00º F Prep sink -- 123.00º 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 />FA0021250 PR0537010 SC001 10/16/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD