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<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: LAGORIOS FARMINGTON INN, 25550 E HWY 4 , FARMINGTON 95230
<br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br /> OBSERVATIONS:The sanitizing solution bucket at the bar was showing an insufficient concentration of sanitizer at 25
<br /> Parts Per Million (PPM). Provide chlorine concentration between 100-200 PPM for proper sanitation of all food preparation
<br /> and contact surfaces. Correct today.
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<br /> Sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure sanitizing solution has a
<br /> concentration of 100-200 PPM chlorine or 200-400 PPM quat for proper sanitation of food preparation and contact
<br /> surfaces, cook ware, dishes, and utensils. Correct within seven days.
<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 /> #16 Shell Stock Regulations
<br /> OBSERVATIONS:Oyster tag records for 90 days were not accessible during the inspection.Verified tags for oysters
<br /> currently being washed. The identity of the source of shell stock that are sold or served shall be maintained for 90 calendar
<br /> days from the dates of harvest by using an approved record keeping system that keeps the tags or labels in chronological
<br /> order correlated to the date or dates the shell stock are sold or served. Keep all shell stock tags or receipts onsite for 90
<br /> days. Correct today.
<br /> CALCODE DESCRIPTION:Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039-
<br /> 114039.5)
<br /> #27 Food Protected from Contamination
<br /> OBSERVATIONS:The hand sink at the cook line is located beside food prep table and prep cooler. Observed sandwiches
<br /> being prepared on the prep table less than 24 inches from hand sink. The hand sink, prep cooler, and prep table are not
<br /> separated by a splashguard. Provide a splashguard six inches in height from front edge to back edge to avoid food
<br /> contamination. Correct within 10 days.
<br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, 0, 113986, 114060,
<br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c))
<br /> #34 Warewashing Facilites Maintained
<br /> OBSERVATIONS:Observed oysters being washed in the 3-comp sink. Facility is lacking a prep sink. Since the 3-comp is
<br /> being used as a prep sink and for warewashing, ensure the sink is being sanitized before and after each use. Correct today.
<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. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a),
<br /> 114101.1, 114101.2, 114103, 114107, 114125)
<br /> FA0000069 PRO161416 SCO01 07/06/2023
<br /> EHD 16-23 Rev.09/16/2020 Page 2 of 4 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
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