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San Joaquin County
<br />Environmental Health Department
<br />1868 East Hazelton Avenue, Stockton, CA 95205-6232
<br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd
<br />Food Program Official Inspection Report
<br />Facility Name and Address: FOOD 4 LESS, 2430 W KETTLEMAN LN, LODI 95240
<br /> #34 Warewashing Facilites Maintained
<br />OBSERVATIONS: Observed chlorine test strips in rotisserie room and in meat cutting room, however quat sanitizer being
<br />used.
<br />Provide proper test strips.
<br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and
<br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a),
<br />114101.1, 114101.2, 114103, 114107, 114125)
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br />OBSERVATIONS: Observed condensation drip from the bottom of bakery walk-in refrigerator condenser.
<br />Provide so that this piece of equipment is in good working order.
<br />Observed a few heating bulbs that are lacking from the customer self-serve rotisserie hot case.
<br />Provide.
<br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment
<br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
<br /> #39 Thermometers Provided/Accurate/Easily Visible
<br />OBSERVATIONS: Thermometer at bakery walk-in is inoperative.
<br />Provide an accurately reading thermometer for this unit.
<br />Thermometer at customer self serve rotisserie hot hold reads 100F, a chicken temperated in the unit is at 170F.
<br />Provide accurately reading thermometer or adjust unit so that temperature is at 135F or higher.
<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 /> #40 Proper Use and Storage of Wiping Cloths
<br />OBSERVATIONS: Observed a wet wiping cloth on the cutting board in the rotisserie room.
<br />Provide wet wiping cloth in sanitizer solution.
<br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food
<br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
<br /> #41 Plumbing Maintained; Approved Back Flow Device
<br />OBSERVATIONS: Floorsink for dairy walk-in refrigerator has debris.
<br />Clean.
<br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required
<br />by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing
<br />ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose
<br />used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171,
<br />114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
<br />Page 2 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR
<br />FA0006844 PR0505538 SC001 03/23/2016
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