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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: DENNYS#7189, 701 E KETTLEMAN LN, LODI 95240 <br /> Hand sink--Cook line--128.00°F 1 D cooler/under prep table/pancake--Cooking area--43.00°F <br /> Hand sink--Bar--109.00°F Prep sink--Cook line--128.00°F <br /> 2 D cooler/under fryer--Cook line--41.00°F Mop sink--123.00°F <br /> 1 D cooler Rt side/under prep table--By Bev Air freezer at cook 4 drawers cooler under griddle--45.00°F <br /> line--54.00°F <br /> 3 D Victory cooler--By mop sink--41.00°F Walk in cooler--41.00°F <br /> 2 D cooler Dairy and smoothie--Smoothie station/Front--45.000 Hand sink--Rest room--103.00°F <br /> F <br /> 2 D Traulsen cooler--By washing area--40.00°F 2 drawers cooler/under prep table--By Bev Air freezer at cook <br /> line--55.00°F <br /> 1 D cooler Left side/under prep table--By Bev Air freezer at cook 2 D cooler/under prep table--Waitress station--45.00°F <br /> line--57.00°F <br /> NOTES <br /> Sanitizer bucket is set up with QUAT 200 ppm. <br /> QUAT and chlorine test strips are available. <br /> All potentially hazardous food on Left side cold hold and hot fold is 41 F or below and 135F or above respectively. Major <br /> violations are observed. Correction is required. <br /> Re inspection will be conducted 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 /> �� VV <br /> Received by: Name and Title: justin kahre, Store Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0000490 PRO161773 SCO01 08/01/2019 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />