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Time In: 10-45 am <br /> Time Out: 11:50 am <br /> �P.�•u�It. P San Joaquin County <br /> Environmental Health Department <br /> W X <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq., iP• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �iFORN <br /> Food Program Complaint Inspection Report <br /> Name of Facility: RICHMAID RESTAURANT Date: 07/26/2016 <br /> Address: 100 S CHEROKEE LN, LODI 95240 <br /> Owner/Operator: CROW, GARY/JANET Telephone: (209)339-3770 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00041781 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ALLEGES THAT THEY WERE AT THE FACILITY APPROXIMATELY 1 WEEK AGO. COMPLAINANT <br /> CLAIMS THAT ON SEVERAL OCCASIONS THEY HAVE WITNESSED THE COOKS GO OUT TO THE FRONT <br /> COUNTER AND OUTSIDE, THEN RETURN TO THE KITCHEN AND HANDLE FOOD WITHOUT WASHING THEIR <br /> HANDS. <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:Observed one employee not washing hands/changing gloves between food prep and cleaning slicer <br /> machine. <br /> Owner stated he has instructed all employee to wash hands and placed notice on wall, that this was an oversight. Observed <br /> employee changed gloves. Violation is considered corrected on site. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary,during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed at least 7 wipe cloths on griddle prep table, reach in prep table, prep table in the backroom; <br /> some of the wipe cloths on griddle table are used for wiping spatulas before flipping food on the griddle. <br /> Store wipe cloths in sanitizer buckets at 100 ppm chlorine (or equivalent). <br /> Owner replaced wipe cloths with disposable one-ply paper towels for wiping spatulas between cooking, and placed all other <br /> wipe cloths in sanitizer bucket. Violation corrected on site. <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 /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> FA0000113 C00041781 SC444 07/26/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />