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Environmental Health Department <br />Facility Name and Address: RICHMAID RESTAURANT, 100 S CHEROKEE LN, LODI 95240 <br />Food Program Official Inspection Report <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: The sanitizer bucket at the front counter had 25 pp chlorine. Provide at least 100 ppm chlorine solution in <br />the sanitizer bucket. Corrected on site, the sanitizer bucket was 200 ppm chlorine. <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 /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: The ladies restroom hand sink has slow drainage. Clean blockage and provide adequate drainage today. <br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required <br />by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br />ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose <br />used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, <br />114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 120 <br /> 100 <br />Michelle Bustamante March 16, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />3 comp sink -- kitchen -- 120.00º F sausage/mashed potatoes (hot hold) -- steam table -- 149.00º F <br />hand sink -- ladies restroom -- 106.00º F Maytag residential cooler -- 41.00º F <br />hand/mop sink -- 124.00º F hand sink -- gentlemens restroom -- 100.00º F <br />2 com sink -- under front counter -- 120.00º F 1 dr Blue Air reach-in w/prep top -- behind front counter -- 40.00º F <br />2 dr Victory -- back storage room -- 41.00º F 2 dr True -- back storage room -- 40.00º F <br />walk-in -- 36.00º F pot roast (hot hold) -- steam table -- 156.00º F <br />fried chicken (hot hold) -- steam table, near walk-in -- 136.00º F 2 dr Blue Air reach-in w/prep top -- cook line area -- 37.00º F <br />2 dr Blue Air display -- 41.00º F 2 dr Silver King reach-in -- behind front counter -- 41.00º F <br />1 dr Blue Air reach-in w/prep top -- cook line area -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection. <br />Sanitizer bucket - 200 ppm chlorine. <br />The kitchen hand sink is also used as the mop sink, it is cleaned and sanitized between uses. <br />Discussed report with Michelle Bustamante, Manager. <br />No signature captured. <br />Page 3 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000113 PR0161792 SC001 03/21/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD