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Program Element: 1615 - RETAIL MKT 301-2000 SQ FT (PREPKGD/LTD PREP) <br />Telephone: (209) 931-5759 Owner/Operator: SINGH, HARVINDER PAL & NITA <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 601 E KETTLEMAN LN, LODI 95240 <br />Date: 10/03/2017Name of Facility: KETTLEMAN CHEVRON <br />Food Program Official Inspection Report <br />12:20 pm <br />11:40 am <br />Time Out: <br />Time In: <br />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 />Reinspection on or after: 10/10/2017 <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 foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />the food facility. <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Wrong test strips for sanitizing (bleach). Provide correct chlorine test strips. This is a repeat violation. <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: hand sink table to wall corroded/damaged. Repair and seal to prevent water intrusion. <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, 114172, 114177, 114180, 114182) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Wipe cloth at counter sink not in sanitizer bucket. Store in 100 ppm chlorine or 200 ppm quat. This is a <br />repeat violation. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 132 <br /> 100 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />WI (dairy) -- 45.00º F Sandwich display -- 41.00º F <br />RR men -- 100.00º F RR women -- 100.00º F <br />nacho cheese -- 136.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0003803 PR0505163 SC001 10/03/2017