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1 <br />SAN JOAQUIN <br />COU NT Y----- <br />Gronness grows her <br />Environmental Health Department <br />Time In: 11:24 am <br /> <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 1:00PM, 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 foodbome 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 />CAL CODE DESCRIPTION: Food facilities that prepare food shall be equipped with ware washing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br />FA0013568 C00054708 SC004 03/01/2022 <br />EHD 16-23 Rev. 01/07/2021 Page 1 of 3 Complaint Inspection Report <br />1868 E. Hazelton Avenue Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd