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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 9.40 am <br /> Time Out: 10:40 am <br /> Food Program Official Inspection Report <br /> Name of Facility: RICH PLATE RESTAURANT Date: 02/15/2023 <br /> Address: 13410 E HWY 88 , LOCKEFORD 95237 <br /> Owner/Operator: PATINO AYALA, JOSE Telephone: (530)363-8069 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 02/22/2023 <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:The The dishwasher was not producing any sanitizer in rinse solution when run, no warewashing was <br /> being done during the inspection. Provide 50 ppm chlorine minimum at dishwasher prior to using for warewashing. <br /> Corrected on site, utensils/equipment will be manually warewashed at 3 comp sink with at least 100 ppm chlorine until <br /> dishwasher is serviced and working properly. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 D Beverage Air reach-in was 48 F. Provide 41 F below. Corrected on site, unit was turned down <br /> and it was 41 F. <br /> The walk-in was 42 F. Provide 41 F or below today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Observed cooked potatoes and bacon kept on counter next to griddle, per owner they have a 4 hour hold <br /> time and were made at 8 AM. No records/documentation was available. Provide records/documentation when time is used <br /> as the public health control and do not exceed 4 hour max hold time. Corrected on site,time stickers were placed on bacon <br /> and potato containers. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> FA0000046 PRO162113 SC333 02/15/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR <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 />