Laserfiche WebLink
SAN <br /> J O A Q U I ` ,IA�II Environmental Health Department <br /> COUNTY <br /> Food Program Complaint Inspection Report <br /> Facility Name and Address: ANGELOS, 28 N SCHOOL ST, LODI 95240 <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Probe thermometer is available but not in use by cook. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> ware wash sink--Washing area--117.00°F 2 D Bev Air reach in cooler/Eggs--Cook line--44.00°F <br /> Cooked food--Walk in cooler--49.00°F Hand sink--Men rest room--100.00°F <br /> 2 D CCK reach in cooler/under prep table--Cook line--39.00°F Walk in cooler--45.00°F <br /> Hand sink--Women rest room--103.00°F <br /> NOTES <br /> As per person in charge, she is not aware of the complaint. No reported illness by employee. No employees working for other <br /> food facility, daycare or health care facility. Staff consumes food eaten by complainants. No out of the country traveling by <br /> employees. Food safety certificate is valid <br /> Ware wash sink at the washing area is used as hand sink,fully supplied, at with temp at 117F. Sanitizer bucket is set up with <br /> chlorine 100 ppm. Dish washer has chlorine 50 ppm. Raw meat is received frozen and placed in 2 D freezer, pulled to be <br /> thawed in walk in cooler for next day prep procedures. By asking the person in charge all the whole process from receiving <br /> through storage to cooking and serving, they receive mozzarella sticks, raw meat frozen to be stored in freezer. Mozzarella <br /> sticks and Tilapia are pulled frozen to be cooked (frying sticks and grilling Tilapia 188F). <br /> All potentially hazardous food on hot hold is 135F or above and on the cold hold is 41 F or below.Quesadillas is prepared by <br /> adding cooked meat from hot hold 135F or above to tortilla, lettuce and cheese 41 F or below. <br /> Re inspection is required in 2 weeks. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> 1jh j (Ofo iib <br /> Received by: Name and Title: Maria Gonzalez, Person in charge <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0000902 C00050004 SC544 06/24/2019 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />