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`'.. ll � � �A�] I N Environmental Health Department `- Irl +lJ L.. v•:v COUNTY 7fa�p[r+85S grows here. Time In: 2-25� Time Out: 3:35 pm Food Program Official Inspection Report Name of Facility: FARMERBOYS#1088 Date: 07/07/2023 Address: 2312 W KETTLEMAN LN, LODI 95242 Owner/Operator: SADEK, JOSEPH Telephone: Program Element: 1625-RESTAURANT/BAR 51-100 SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/21/2023 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #7 Hot and Cold Holding Temperatures MAJOR OBSERVATIONS:The prep cooler at the far-right wall was not cooling food items at 41 F.The sausage was observed at 50 F and shredded cheese was observed at 50 F. The 6-drawer prep cooler was observed at 50 F. The guacamole was observed at 45 F in this cooler. Discard food items held longer than four hours at 50 F or higher.Adjust/repair coolers to hold and maintain 41 F or below. Correct today. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR OBSERVATIONS:The dishwasher is currently not sanitizing a minimum quaternary ammonium (quats)concentration of 200 Parts Per Million (PPM). Manually wash, rinse, and sanitize dishes and utensils using 200 PPM quats until repairs have been made. Correct today. ----------------------------------------------------------------------------- Sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure sanitizing solution has a concentration of 200-400 PPM quats for proper sanitation of food preparation and contact surfaces,dishes and utensils. Correct within seven days. CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) #1 Demonstration of Knowledge OBSERVATIONS:The food manager and food handler certificates were not accessible during the inspection. One person is required to have a food manager certification.All other employees who handle food are required to obtain the 3-year Food Handler Certification within 30 days from date of hire. Make certificates available for the reinspection in two weeks. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). FA0007274 PR0506206 SCO01 07/07/2023 EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD