Laserfiche WebLink
S ` ` , J O A Q U I N =nvironmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TIN ROOF BBQ AND CATERING, 171 S GUILD AVE, LODI 95240 <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Food containers, in 2 D reach in cooler in the waitress area, are uncovered. Provide covers today to <br /> avoid contamination. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:One of the probe thermometer used is not accurate. Provide accurate thermometer in 3 days. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Pipe, draining the ice maker at the front waitress area, is lacking air gap. Provide air gap at least 1 inch <br /> off the floor sink in 3 days. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Sara Berardi Expiration Date:October 12,2023 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 141 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 117°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--rest room--103.00°F Soup--Warmer--167.00°F <br /> Rice--Warmer--142.00°F 2 D Metro C5 warmer--Waitress area--155.00°F <br /> Hand sink--Waitress area--128.00°F 2 D Alto Shamm warmer--Waitress area--160.00°F <br /> Tri Tip--2 D warmer--118.00°F Mop sink--135.00°F <br /> Walk in cooler--41.00°F 1 D Alto Shamm warmer--Back--163.00°F <br /> Brisket meat--Warmer--106.00°F 1 D True cooler--Cook line--41.00°F <br /> 1 D True cooler--Waitress area--39.00°F Mac N Cheese--Warmer--145.00°F <br /> Prep sink--134.00°F Roasted turkey--2 D warmer/waitress area--151.00°F <br /> 2 D reach in cooler--Waitress area--41.00°F <br /> NOTES <br /> Sanitizer buckets are set up with QUAT 200 ppm. <br /> FA0013568 PR0517724 SCO01 08/14/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 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 />