Laserfiche WebLink
SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 1023 am <br /> Time Out: 10:57 am <br /> Food Program Official Inspection Report <br /> Name of Facility: Dickeys Barbecue Pit-Lathrop Date: 07/03/2018 <br /> Address: 15338 S Harlan Rd, LATHROP 95330 <br /> Owner/Operator: HI PEAK INC. Telephone: (510)972-9005 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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:The 3 door freezer has some open sausage links. Maintain sausage links covered or wrapped. Correct <br /> 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:A wiping cloth bucket is not set up. Maintain wiping cloths is a sanitizer solution in between uses. Correct <br /> today. <br /> Corrected at the end of the inspection. (400 ppm Quat) <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kyong Kim Expiration Date: May 10,2019 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> potato salad--39.00°F beans--148.00°F <br /> walk-in--40.00°F soft serve--38.00°F <br /> 2 door prep--36.00°F ribs--156.00°F <br /> mashed potatoes--141.00°F coleslaw--38.00°F <br /> brisket--155.00°F <br /> NOTES <br /> No comment entered. <br /> FA0022423 PR0539147 SCO01 07/03/2018 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />