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r MJOA(1111 Environmental Health Department <br /> COUNTY I <br /> Gf$oLIS@SS 5rws hemTime In: 11:27 am <br /> Time Out: 11:47 am <br /> Food Program Official Inspection Report <br /> Name of Facility: DICKEYS BARBECUE PIT-LATHROP Date: 02/26/2021 <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: INSPECTION/REINSPECTION (Chargeable) <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 <br /> OBSERVATIONS:The macaroni&cheese at the steam table is 133F. Increase the hot holding temperature of the mac& <br /> cheese to 135F or above. 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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The wiping cloth bucket lacks any detectable sanitizer(Oppm Quat). Maintain wiping cloths in a bucket <br /> with a sanitizer solution of 200 ppm Quat(minimum)or 100 ppm Cl (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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <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 /> macaroni&cheese at steam table -133.00°F ribs-cooling--137.00°F <br /> meat in hot hold cabinet--146.00°F steam table water--138.00°F <br /> beans at steam table--136.00°F mashed potatoes at steam table--136.00°F <br /> NOTES <br /> FA0022423 PR0539147 SC333 02/26/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <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 />