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SAN J O a Q U I N Environmental Health Department C0U ;N i Y Food Program Official Inspection Report Facility Name and Address: TIN ROOF BBQ AND CATERING, 171 S GUILD AVE, LODI 95240 #33 Nonfood Contact Surfaces Clean OBSERVATIONS:Observed debris in ice machine floor sink. Clean today and maintain clean. CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) #34 Warewashing Facilites Maintained OBSERVATIONS:Quat test strips were not available during the inspection. Provide quat test strips within 1 week. CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:Observed electric counter top fryer not under exhaust hood. Fryer must inside exhaust hood and the electrical outlet that they fryer is plugged into must also be located inside the exhaust hood. Remove or relocate fryer so that it is inside the exhaust hood. Correct within 1 week and email evidence of correction to dafonskaia@sjgov.org CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openab/e window,an air shaft,or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) #39 Thermometers Provided/Accurate/Easily Visible OBSERVATIONS:The 1 D True reach-in at the front counter did not have a thermometer. Provide thermometer within 1 week. CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS:The sanitizer buckets at the front counter did not have any sanitizer. Provide 200 ppm quat or 100 ppm chlorine minimum sanitizing solution in sanitizer buckets. Correct immediately. CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizes. (114135, 114185.1 114185.3(d-e)) FA0013568 PR0517724 SCO01 12/06/2022 EHD 16-23 Rev.09/16/2020 Page 2 of 4 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD