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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 10:03 am <br /> Time Out: 10:45 am <br /> Food Program Official Inspection Report <br /> Name of Facility: RANDY'S BISTRO Date: 12/06/2023 <br /> Address: 1327 W LOCKEFORD ST, LODI 95240 <br /> Owner/Operator: ANZALDO, RANDY Telephone: <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed food debris accumulation inside 2 door freezer,4 drawer cooler under griddle, and 2 door <br /> reach in cooler. Clean inside surfaces on cooler to prevent food contamination. Correct today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed wiping cloths on the food prep tables. Used wiping cloths may contain unhealthy levels of <br /> bacteria and can potentially cross-contaminate food items when placed on food contact surfaces. Discontinue practice <br /> today. Store wiping cloths that are still in use inside a bucket containing sanitizing solution at 100-200 PPM chlorine or 200 <br /> -400 PPM quat. Place unclean wiping cloths that are no longer in use inside the dirty linen bag away from food prep, <br /> contact, and storage areas. Correct today. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed debris accumulation on ceiling fan over dishwasher,wall next to fryer, and around equipment. <br /> Clean and maintain clean as needed. Correct today. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Randy Anzaldo Expiration Date:September 22,2027 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 135°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 131 °F <br /> FA0000424 PRO160094 SCO01 12/06/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />