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Time In: 3-05 Ism <br /> Time Out: 4:15 om <br /> osa��N. San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> p Telephone:(209)468-3420 Fax:(209) 464-0138 Web:www.sjgov.org/ehd <br /> 4CiFoaa <br /> Food Program Official Inspection Report <br /> Name of Facility: GOLDEN OX Date: 03/04/2015 <br /> Address: 410 W KETTLEMAN LN, LODI 95240 <br /> Owner/Operator: PATRONAS, IOANNIS E Telephonec (209) 333-0146 <br /> Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION - Operating Permit Reinspection on or after: ^3/18/201 <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 foodbome illness.All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS: Some eggs are being left at room temperature in the kitchen. COS - Eggs put on ice. <br /> CALCODE DESCRIPTION.Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #13 Food Contamination and Adulteration MAJOR <br /> OBSERVATIONS:Some raw meat is being stored above vegetables in the walk-in. COS Store raw meat on separate shelf <br /> or keep it on the bottom. <br /> CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br /> impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be <br /> stored, distributed, or served by, or used in the preparation of any food within a food facility (113967, 113976, 113980, 113988, 113990, <br /> 114035, 114254(c), 114254.3, 114377) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The sanitizer level in the dish washer is not strong enough. Increase chlorine strength to at least 50 ppm. <br /> COS 50ppm <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d). 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #1 Demonstration of knowledge <br /> OBSERVATIONS: rhe food safety certificate for this facility has expired. Renew the certificate by 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1 <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> FA0004112 PRO163412 SCO01 03/04/2015 <br /> EHD 16-23 Rev.01/30/15 Page 1 of 3 Food Program OIR <br />