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S A I D J O M Q V I N Environmental Health Department <br /> COU N7Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TIN ROOF BBQ AND CATERING, 171 S GUILD AVE, LODI 95240 <br /> Roasted Turkey--2 D Metro C5 warmer--142.00°F 2 D Alto Shamm warmer--Waitress area--155.00°F <br /> Walk in cooler--41.00°F Chicken noodle soup--warmer/waitress area--173.00°F <br /> 2 D Metro C5 warmer--Waitress area--156.00°F 2 D reach in cooler/prep table--Waitress area--40.00°F <br /> Hand sink--Waitress area--110.00°F Beef soup Warmer/waitress area--156.00°F <br /> 1 D Alto Shaam warmer--Cooking area--163.00°F Prep sink--Back--120.00°F <br /> 1 D True cooler--Cooking area--41.00°F 1 D True cooler--Waitress area--47.00°F <br /> NOTES <br /> Sanitizer bucket at waitress station has QUAT 150 ppm. Provide QUAT 200 ppm or above immediately. Corrected on site. <br /> OIR emailed to tinroofbbq@sbcglobal.net <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: Richard Berardi, Owner <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0013568 PR0517724 SCO01 08/09/2018 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />