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SAN)J DAIJ I N Environmental Health Department <br /> sr <br /> C 0 U NTY <br /> Time In: 11:24 am <br /> Greatness grows here. <br /> Time Out: 12:42 pm <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: TIN ROOF BBQ AND CATERING Date: 03/01/2022 <br /> Address: 171 , 95240 <br /> Owner/Operator: Telephone: (209)366-1128 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00054708 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> LUNCH AT 1:OOPM, SANDWICH BEEF , GREEN SALAD, COMPLAINANT GOT REALLY SICK, SYMPTOMS STARTED <br /> AT 2:30. <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 Major <br /> OBSERVATIONS:The tri tip pieces in the top right 1 dr Alto Shaam warmer were 126 F, 130 F, and 136 F. Per owner the <br /> top right meat warmer is kept below 135 F to prevent the meat from drying out. Per owner the food items are placed in that <br /> warmer for service from 11 AM-3 PM after which they are discarded. Maintain documentation or time log if time will <br /> continue to be used as the public health control for the 4 hour max hold time, or provide 135 F or above if hot holding will be <br /> used instead. Owner will discarded meat after 4 hour hold time at 3 PM. <br /> The sliced tomatoes in the ice bath were 51 F and the sliced cheese was 49 F. Per owner the food items were placed there <br /> at 11 AM at the start of service. Provide 41 F or below immediately or maintain documentation or time log if time will be used <br /> as the public health control for the 4 hour max hold time. Owner said they will utilize time and have 4 hour max hold time for <br /> potentially hazardous food items in the ice bath. Owner said that they will will discard PHFs at the end of service. <br /> The 2 dr reach-in at the front counter was 45 F and the cheese and beans in the prep top were 44 F. Provide 41 F or below <br /> 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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Lacking quat and chlorine test strips. Provide test strips within 1 week. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0013568 C00054708 SCO04 03/01/2022 <br /> EHD 16-23 Rev.01/07/2021 Page 1 of 3 Complaint Inspection Report <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 />