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Environmental Health Department <br />Time In: <br /> 2:36 pm <br /> 1:30 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 366-1128 Owner/Operator: BERARDI, RICHARD A <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 171 S GUILD AVE, LODI 95240 <br />Date: 12/15/2021Name of Facility: TIN ROOF BBQ AND CATERING <br />Food Program Official Inspection Report <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Observed 1 expired food handler card and some were not available during inspection. Provide valid food <br />handler cards for employees within 30 days of hiring and maintain records on site. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The sliced tomatoes in the front counter ice bath were 49 F. Provide 41 F or below for potentially <br />hazardous foods or maintain records/documentation if time will be used as a time control. Correct immediately. <br />The 1 dr True display and was 48 F. Provide 41 F or below today. <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 /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: The chicken in the counter warmer was 127 F. Per owner it was cooked between 12:30-1 PM and would <br />be discarded before 3 PM due to the meat drying out. Corrected on site, chicken was discarded. <br />CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br />documentation must be maintained (114000) <br /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: Observed open bag of flour in storage room. Store food items in labeled containers once bag/packaging <br />is opened. Correct today. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0013568 PR0517724 SC001 12/15/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD