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Environmental Health Department Time In: 12:02 pm 11:32 am Time Out: Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS Telephone: (408) 768-5303 Owner/Operator: GREWAL, ALKA Inspection Type: ROUTINE INSPECTION - Operating Permit Address: 1040 W KETTLEMAN LN, LODI 95240 Date: 10/16/2023Name of Facility: FRIEND'S INDIAN RESTAURANT Food Program Official Inspection Report VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS: Two employees are lacking food handler cards. All other employees who handle food are required to obtain the 3-year Food Handler Certification within 30 days from date of hire. Obtain or renew food handler certificates and store copies on site. Correct within 30 days. CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #9 Cooling Methods OBSERVATIONS: Observed large container of sauce being stored in walk in cooler. Per manager, sauce is made and then put into cooler for storage. Discontinue practice immediately. Cool potentially hazardous foods rapidly from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 hours by separating food into shallow containers, separating food into smaller portions, or using an ice bath and stirring frequently. CALCODE DESCRIPTION: All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or using containers that facilitate heat transfer. (114002, 114002.1) #27 Food Protected from Contamination OBSERVATIONS: Observed food containers in walk in without lids or a covering. Cover the food containers with a lid, foil, or plastic wrap to protect from contamination. Correct today. CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR FA0000140 PR0160153 SC001 10/16/2023 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD