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S ` ` , J O A Q U I N Environmental Health Department C0U "ATY Food Program Official Inspection Report Facility Name and Address: WENDYS (KETTLEMAN), 801 E KETTLEMAN LN, LODI 95240 #41 Plumbing Maintained;Approved Back Flow Device OBSERVATIONS:Hot handle of mop sink faucet is broken. Repair in 1 week. Pipe, draining the ice container at the front counter, is broken and leaking on the front counter shelf. Repair in 3 days. CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:Hard to reach floors, at back kitchen, underneath the cooking equipments and the cold hold at drive thru and cook line, at the cook line and washing area, have grease, build up, debris and water spill. Detail clean these areas today and as needed. CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Ashlee Dempsey Expiration Date: March 12,2024 Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F Quaternary Ammonia(QA): ppm Hand Sink Temp: 133°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS Raw patties 1 D cooler--By griddle--41.00°F Sliced tomatoes--cold hold/drive thru--41.00°F Mop sink--120.00°F Chili meat--Hot hold/cook line--126.00°F 2 d reach in cooler/condiments--By cook line--41.00°F Shredded cheese--Cold hold/drive thru--46.00°F American cheese--Cold Hold/drive thru--51.00°F Guacamole--Cold hold/Drive thru--41.00°F 2D Reach in cooler/Condiments--By drive thru--41.00°F chopped onion--Cold hold/cook line--49.00°F 1 D Silver King cooler--Front counter--43.00°F Hand sink--Women rest room--101.00°F Hand sink--Men rest room--101.00°F Hand sink--Front counter--110.00°F Blue cheese--Cold Hold/Drive thru--41.00°F Grilled chicken--Hot hold/Drive thru--179.00°F Crispy chicken--Hot hold/Drive thru--158.00°F Sliced tomatoes--Cold hold/cook line--41.00°F Raw Patties--Raw patties cooler--40.00°F cooked burger--Griddle--176.00°F American cheese--Cold hold/cook line--52.00°F Walk in cooler--41.00°F Prep sink--122.00°F NOTES FA0000522 PRO161823 SCO01 10/23/2019 EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com