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SAN J O + Q U I ` , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: DICKEYS BARBECUE PIT-LATHROP, 15338 S HARLAN Rd, LATHROP 95330 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Chand Goswami Expiration Date:September 26,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> kielbasa sausage @ hot hold cabinet--142.00°F ribs @ hot hold cabinet--143.00°F <br /> restroom hand sink--100.00°F 2 door prep table--40.00°F <br /> chicken at hot hold cabinet--98.00°F--"98-102F range 1 comp prep sink--120.00°F <br /> brisket @ hot hold cabinet--144.00°F coleslaw--39.00°F <br /> beans @ steam table--136.00°F macaroni&cheese @ steam table--107.00°F <br /> chicken-re-check at smoker--133.00°F walk-in cooler--37.00°F <br /> mashed potatoes @ steam table--112.00°F--" potato salad--37.00°F <br /> steam table water--136.00°F--steam table turned up <br /> NOTES <br /> wiping cloth bucket 0 ppm Quat/correct to 200 ppm Quat <br /> Quat test strips are available <br /> Major violations identified/re-inspection in 2 weeks(on or after 2-17-21) <br /> No signature obtained/COVID-19 <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: Discussed w/Gabriel Carrillo, in char <br /> EH Specialist: KADEANNE LINHARES Phone: (209)616-3025 <br /> FA0022423 PR0539147 SCO01 02/03/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 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 />