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SAN JOAQUI N Environmental Health Department <br /> COUNTY <br /> r•��'� Time In: 11:20 am <br /> ''r: Greocness gnOws here. <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 foodborne 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 /> EHD 16-23 Rev.04/07/22 Page 1 of 3 Complaint Inspection Report <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 />