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Environmental Health Department <br />Time In: <br />11:50 am <br />11:19 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: RSP INVESTMENTS INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 15338 S HARLAN Rd, LATHROP 95330 <br />Date: 02/17/2022Name of Facility: DICKEYS BARBECUE PIT - LATHROP <br />Reinspection on or after: 03/03/2022 <br />Food Program Official Inspection Report <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: Hot food at the steam table is less than 135F. Hot food shall be maintained at 135F or higher (after <br />proper cooking or re-heating temperature). Correct today. This is a repeat violation. <br />Corrected on site: Steam table temperature was increased. <br />Observed a cup of coleslaw on the upper portion of the prep table that is 54F. Maintain potentially hazardous food at 41F or <br />below. Correct today. <br />Corrected on site: Coleslaw discarded. <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br />OBSERVATIONS: Hot food at the steam table is less than 135F. Potentailly hazardous food shall be re-heated to 135F <br />minimum(manufactured foods) or 165F minimum (meats from raw) prior to being placed at hot hold. Correct today. This is <br />a repeat violation. <br />Corrected on site: Steam table temperature was increased. <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: An employee's Food Handler Card is expired. HAve employee renew the 3 year Food Handler Card <br />within 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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0022423 PR0539147 SC001 02/17/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD