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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> Greotness grows here, Time In: 1.06 pm <br /> Time Out: 1:46 om <br /> Food Program Official Inspection Report <br /> Name of Facility: VELVET GRILL&CREAMERY Date: 03/03/2022 <br /> Address: 1421 S HAM LN, LODI 95240 <br /> Owner/Operator: VELVET RESTAURANTS INC Telephone: (209)369-8231 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Sanitizer not detected at sanitizer machine, dishes where being sanitized during inspection. <br /> Provide at a minimum of 50ppm (chlorine). <br /> Sanitizer bucket was changed and sanitizer dispensed at machine at 50ppm. <br /> No sanitizer detected in sanitizer bucket. <br /> Provide sanitizer at a minimum of 100ppm (chlorine). <br /> Ok, sanitizer now at 50ppm. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Carbon dioxide tanks are not unrestrained. <br /> Restrained. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kirk Smith Expiration Date:June 22,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 150°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 150°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mop sink--130.00°F 3 door reach in--41.00°F <br /> hand sink--Mens--100.00°F Walk-in--41.00°F <br /> Hand sink--118.00°F 2 comp/hand sink--150.00°F <br /> 2 door reach in--41.00°F <br /> FA0000465 PRO160125 SCO01 03/03/2022 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />