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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' CaUNTY— <br /> Greol:n+ess grows he,, Time In: 11.04 am <br /> Time Out: 12:03 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: DICKEYS BARBECUE PIT-LATHROP Date: 02/03/2021 <br /> Address: 15338 S HARLAN Rd, LATHROP 95330 <br /> Owner/Operator: RSP INVESTMENTS INC Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/17/2021 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Some of the hot food at the steam table is less than 135F(mashed potatoes and macaroni &cheese). <br /> Maintain hot food at 135F or above after proper cooking or re-heating temperature). Correct 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 /> #10 Cooking Time and Temperatures MAJOR <br /> OBSERVATIONS:The chicken at the hot hold cabinet is 98-102F. Employees are unsure of the cooking temperature/ <br /> temperature of the chicken coming out of the smoker. Chicken shall be cooked to 165F (minimum)prior to being placed in <br /> the hot hold cabinet. Correct 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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:The mashed potatoes and macaroni&cheese at the steam table are less than 135F. Employees state <br /> that these sides were re-heated at the stove top prior to being placed at the steam table. Manufactured food shall be <br /> re-heated to 135F (minimum)prior to being placed at the steam table.The steam table shall be used to maintain food hot, <br /> not re-heat food. Correct today. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The wiping cloth bucket lacks any detectable sanitizer(0 ppm Quat). Maintain wiping cloths in a bucket <br /> with a sanitizer solution of 200 ppm Quat minimum. Correct today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> FA0022423 PR0539147 SCO01 02/03/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />