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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p' Greorne5S grows her,. Time In: 11.30 am <br /> Time Out: 1:22 om <br /> Food Program Official Inspection Report <br /> Name of Facility: TIN ROOF BBQ AND CATERING Date: 08/14/2019 <br /> Address: 171 S GUILD AVE, LODI 95240 <br /> Owner/Operator: BERARDI, RICHARD A Telephone: (209)366-1128 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #10 Cooking Time and Temperatures MAJOR <br /> OBSERVATIONS:As per owner, he is cooking the tri tip at 130F( medium rare). Provide 145F for minimum 15 seconds as <br /> cooking temp for all type of meat except chicken that should be cooked at 165F for minimum 15 seconds.today. <br /> CALCODE DESCRIPTION:Comminuted meat,raw eggs,or any food containing comminuted meat or raw eggs,shall be heated to 155#F <br /> for 15 seconds. Single pieces of meat and eggs for immediate service shall be heated to 145#F for 15 seconds. Poultry,comminuted <br /> poultry,stuffed fish/meat/poultry shall be heated to 165#F. Other temperature requirements may apply. (114004, 114008, 114010) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One food handler card is expired. Renew card in 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Tri tip and brisket meat on the 2 D warmer in the waitress area has temp at 118F and 106F respectively <br /> and they are cooked within the 4 hours. Provide 135F or above 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 /> #19 Consumer Advisory for Raw or Undercooked Food <br /> OBSERVATIONS:Consumer advisory for raw or undercooked food is not available on the menu or on separate post. <br /> Provide in 3 days. <br /> CALCODE DESCRIPTION:Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing <br /> more than 1/2%alcohol may be served if the facility notifies the consumer. (114012, 114093) <br /> FA0013568 PR0517724 SCO01 08/14/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />