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Environmental Health Department Time In: 1:23 pm 12:25 pm Time Out: Program Element: 1626 - RESTAURANT/BAR 101 + SEATS Telephone: (209) 263-7311 Owner/Operator: GUERRERO, RAFAEL Inspection Type: ROUTINE INSPECTION - Operating Permit Address: 1413 S CHURCH ST, LODI 95240 Date: 08/22/2023Name of Facility: SABOR LODI INC Food Program Official Inspection Report 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. #1 Demonstration of Knowledge OBSERVATIONS: Food handler certificates were lacking for the employees. All employees who are handling food should obtain 3 - year Food Handler Certification within 30 days from date of hire. Provide copies of the certificates within 30 days to fgarciaruiz@sjgov.org 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). #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS: The dishwasher is currently not sanitizing a minimum chlorine concentration of 50 Parts Per Million (PPM). Discontinue use until it has been repaired. Manually wash, rinse, and sanitize dishes and utensils with 100 PPM chlorine for 30 seconds for proper sanitation. CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) #21 Hot and Cold Potable Water Not Available OBSERVATIONS: The maximum hot water temperature at for the 3 comp sink located in the bar was observed at 80 F. Adjust the hot water heater to maintain 120 F minimum. Corrected on site. Water heater was disconnected. Manager connected water heater. CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) #36 Equipment/Utensils/Linens: Proper Storage / Use OBSERVATIONS: Observed the ice scoop from the ice machine was not stored inside a cleanable container. Wash and sanitize ice scoop and store inside a cleanable container with the handle facing upwards when not in use. Correct today. CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR FA0006863 PR0505561 SC001 08/22/2023 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD