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Time In: 3.09 pm <br /> Time Out: 4:05 pm <br /> Pquinl San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �•.. P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �Lhi <br /> Food Program Complaint Inspection Report <br /> Name of Facility: DICKEY'S BARBECUE PIT Date: 05/19/2016 <br /> Address: 1379 S LOWER SACRAMENTO RD, LODI 95242 <br /> Owner/Operator: 4 U SMC INC Telephone: (209)365-9020 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00041530 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT WAS AT FACILITY ON 5/14/2016 AT APPROXIMATELY 2:30 PM. COMPLAINANT ALLEGES THAT <br /> WHEN THE EMPLOYEES ARE CUTTING AND WEIGHING MEAT, THEY ARE WEIGHING IT ON A DIRTY SCALE WITH <br /> THE MEAT DIRECTLY ON THE SCALE.THEIR CUTTING BOARD AND COUNTER ARE ALSO VERY DIRTY AND THE <br /> EMPLOYEES ARE NOT CHANGING THEIR GLOVES. EMPLOYEES ARE PUTTING THE BAGS OF MACARONI AND <br /> CHEESE ON THE DIRTY COUNTER, THEN PUTTING THE BAG INTO THE WARMING TRAY AND USING TRAY LID TO <br /> SQUEEZE OUT THE CONTENTS OF THE BAG INTO THE WARMING TRAY. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> I went to facility and spoke with Person-In Charge, "Zach". <br /> Per Zach, he was not aware of complaint prior to my visit. <br /> I observed scale and cutting board and observed slight debris. Cutting board and scale were cleaned with sanitizer cloth <br /> during inspection. <br /> Sanitizer bucket 300ppm (quat) <br /> Per Zach there was just a rush of customers and they are working on the cleaning frequency of food contact surfaces. <br /> I discussed section 114117 of the California Retail Food Code. <br /> We also discussed glove use. Gloves are worn when at the cutting block and if there is a change of task, gloves are taken off <br /> and hands are washed and a new pair of gloves are put on. <br /> I also spoke to General Manager, Nick,who states that mac and cheese is boiled in bags and mac and cheese is placed in <br /> clean container and lid is used to dispense contents into container. Per Nick this is generally a practice that occurs in prep <br /> area in kitchen.) spoke to Zach who says prep table is generally cleaned after each use. Ensure that prep table is cleaned and <br /> sanitized. <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: Zachary O'Dell, <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0017665 C00041530 SCO04 05/19/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Complaint Inspection Report <br />