Laserfiche WebLink
SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: DENNYS#7189, 701 E KETTLEMAN LN, LODI 95240 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed debris on floor in kitchen prep area,floor was slippery near kitchen entrance. Clean today and <br /> maintain clean. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Guillermo Estrada Expiration Date:January 31,2027 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 140°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> liquid egg(cold hold)--egg reach-in next to griddles--33.00°F 2 chef drawer--under(R)griddle--41.00°F <br /> 2 comp sink--warewash area--140.00°F 1 dr Alto Shaam warmer--kitchen--150.00°F <br /> 5 dr reach-in--under(L)griddle--41.00°F CO2 tank--breaker room--450.000 L <br /> hand sink--back restroom--130.00°F 2 comp prep/hand sink--kitchen--127.00°F <br /> 4 dr reach-in under prep--kitchen--40.00°F 2 dr reach-in w/prep top--desset area,front counter--41.00°F <br /> walk-in--41.00°F hollandaise(cold hold)--kitchen prep top(L)--41.00°F <br /> diced tomato(cold hold)--kitchen prep top(R)--39.00°F 2 dr reach-in w/prep top--salad bar,front counter--40.00°F <br /> hand sink--near ice machine--100.00°F hand sink--front counter--100.00°F <br /> hand sink--side restroom--136.00°F bacon(hot hold)--kitchen steam table--137.00°F <br /> sliced tomato(cold hold)--kitchen prep top(R)--39.00°F egg in shell(cold hold)--egg reach-in next to griddles--46.00°F <br /> ranch(cold hold)--front counter prep top--38.00°F mop sink--back area--120.00°F <br /> country style gravy(hot hold)--kitchen steam table--150.00°F egg reach-in--next to griddles--50.00°F <br /> 1 dr reach-in under prep--kitchen--41.00°F 2 dr Traulsen--dishwasher area--41.00°F <br /> NOTES <br /> Routine inspection. <br /> Sanitizer buckets-200 ppm quat. <br /> Chlorine and quat test strips available, probe thermometer available. <br /> Discussed report with Guillermo Estrada, Manager. <br /> No signature captured. <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: <br /> EH Specialist: DARIA AFONSKAIA Phone: (209)616-3035 <br /> FA0000490 PRO161773 SCO01 07/27/2022 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />