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N Environmental Health Department <br /> SA ,40AQUIN <br /> t ,I —COL-) N I <br /> r• F o- Time In: 1:10 pm <br /> Greatness grows �rer�, <br /> Time Out: 1:50 om <br /> Food Program Complaint Inspection Report <br /> Name of Facility: DICKEYS BARBECUE PIT Date: 11/02/2017 <br /> Address: 5350 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: DICKEYS BARBECUE PIT Telephone: (209)957-7427 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00044933 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT STATES ABOUT TWO DAYS AGO, ON 10/30/17 AT 1 PM COMPLAINANT VISITED FACILITY WITH 2 <br /> YEAR OLD DAUGHTER. DAUGHTER HAD ONLY MAC AND CHEESE.AROUND 3-4PM DAUGHTER STARTED <br /> VOMITING WHILE ASLEEP.AROUND 5PM WAS TAKEN TO HOSPITAL AND WAS TOLD DAUGHTER HAD POSSIBLE <br /> FOOD POISONING. EARLIER IN DAY HAD FRUIT LOOPS AND EGGS.WAS STILL THROWING UP ON 10/31/17. <br /> WOULD LIKE CALL BACK WITH FINDINGS. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> metro warmer--front 156.00°F walk in cooler--back--41.00°F <br /> mac and cheese--steam table--161.00°F <br /> NOTES <br /> Spoke to employee who was not aware of this complaint. He stated that none of the employees who work at this facility has <br /> been ill or outside of the country. <br /> Food process: Mac and cheese comes from Dickeys company already cooked. Food comes in sealed plastic bags and stored <br /> inside walk in cooler. Bags are heated in boiling water to 155-160 F.Then bags are transfered into food warmer. Later on, <br /> bags are opened and food goes into metal bin and kept warm on the steam table. <br /> Observations: Food storage,food temperatures, hand washing, and sanitizer are all ok.There is no evidence of vermin. <br /> Employees do not look ill at time of visit.Thermometers are available to check food temperatures. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> r5r� <br /> Received by: Name and Title: thomas fields, assistant manager <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)953-7817 <br /> FA0013953 C00044933 SCO04 11/02/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />