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SANOAQU I N Environmental Health Department <br /> COU NI T Y I Y Time In: 10-50 am <br /> Time Out: 11:20 am <br /> Grtorness grow$ here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: PARK'S BARKS BBQ Date: 11/10/2020 <br /> Address: 620 S SACRAMENTO ST, LODI 95240 <br /> Requestor: PARKER ESDTEP, PARK'S BARKS BBQ Telephone: (209)327-1389 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0082767 <br /> Inspection Type: 061 -CONSULTATION <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 <br /> OBSERVATIONS:The steam table is not on. Make sure the steam table maintains 135 F or above in all foods stored in it. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Parker Estep Expiration Date: February 24,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> This facility will be approved for cooking at the commissary for catering business. I must run in conjunction with this <br /> commissary. <br /> 3 comp sink <br /> hand wash sink <br /> 4 gal water heater <br /> hood over stove and fryer <br /> the floor is diamond plated metal 90 degree cove. <br /> prep table cooler 34 F <br /> Ok to issue a permit for catering. PE 1681. Obtain a permit prior to operating the business. <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 /> Received by: Name and Title: <br /> EH Specialist: VIDAL PEDRAZA Phone: <br /> SR0082767 SC061 11/10/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Service Request Inspection Report <br />