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It , <br />7,:C4co-Ar• <br />SANIJOAQUIN <br />COUNTY <br />Grea t n es s groves nett. <br />Environmental Health Department <br />Time In: 11:20 am <br />Time Out: 11:52 am <br />COMPLAINT INSPECTION REPORT <br />Name of Facility: RICHMAID RESTAURANT Date 07/03/2023 <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 #: C00055927 <br />Responsible Party Contact: <br />DESCRIPTION OF COMPLAINT ALLEGATIONS <br />The San Joaquin County Environmental Health Department received the following complaint: <br />COMPLAINANT STATES THE FACILITY IS DIRTY AND THAT THE FOOD ISN'T HANDLED PROPERLY. COMPLAINANT <br />ALSO STATED THAT SHE WAS CONCERNED THAT CUSTOMERS MIGHT BECOME SICK BECAUSE THE CHICKEN <br />IS HELD IN A WARMER THAT IS IN FRONT OF THE FRIDGE. <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 foodbome illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />the food facility. <br />#7 Hot and Cold Holding Temperatures Major <br />OBSERVATIONS: The fried chicken under the heat lamp was 125-143 F. Per employee it was made around 11 AM. <br />Maintain PHFs at 135 F or above when hot holding or if time will be used as the public health control maintain <br />records/documentation and do not exceed 4 hour max hold time. Corrected on site, remaining chicken will be discarded <br />when they close at 2 PM. <br />The sausages at the steam table were 130-140 F. Provide 135 F or above when hot holding. <br />The items at the 2 D reach-in prep top were on ice as the unit was currently not working, the cocktail sauce was 45 F. Per <br />employee the unit will be serviced later today. Provide working unit and maintain PHFs at 41 F or below when cold holding. <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 />#1 Demonstration of Knowledge <br />OBSERVATIONS: Food manager certificate and food handler cards were not available on site. Maintain records on site so <br />that they are available for inspection. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br />FA0000113 C00055927 SC544 07/03/2023 <br />END 16-23 Rev. 04/07/22 Page 1 of 3 Complaint Inspection Report <br />1868 E. Hazelton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd