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S A I D J O M Q V I N Environmental Health Department <br /> COU N7Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LODI STADIUM 12, 109 N SCHOOL ST, LODI 95240 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The sanitizer in the sanitizer bucket is not strong enough. Increase the concentration of chlorine to a <br /> minimum of 100 ppm. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Cody Schmidt Expiration Date:January 12,2020 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> nacho cheese 135.00°F Atosta 2 door--38.00°F <br /> Atosta 1 door--40.00°F <br /> NOTES <br /> sanitizer bucket 50 ppm chlorine <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 /> Received by: Name and Title: Joann Ojedra, manager <br /> EH Specialist: NICHOLAS WIESEMAN Phone: (209)468-3445 <br /> FA0013394 PR0517389 SCO01 12/04/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 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 />