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r , <br /> Environmental Health Department <br /> SAN J OAQ U I N <br /> COUNTY <br /> Time In: 1:23 pm <br /> rreorness grows he <br /> Time Out: 2:03 Pm <br /> Food Program Complaint Inspection Report <br /> Name of Facility: Famous Dave's BBQ Date: 12/21/2018 <br /> Address: 3170 N NAGLEE RD, TRACY 95304 <br /> Owner/Operator: Telephone: (562) 856-9300 <br /> Program Element: 1600 - FOOD PROGRAM Complaint#: C00048073 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> C00048073 states: "SERVING OLD CHICKEN THAT STAYS OUT ALL NIGHT LONG TO CUSTOMERS. " <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Julie Robinson Expiration Date:January 20,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> pulled chicken-cold hold-portions in 1 door prep--41.00°F walk-in cooler--37.00° F <br /> NOTES <br /> Manager on Duty is not aware of the complaint. <br /> Manager states that chicken is not left out all night long and then served to customers. <br /> Manager states that pulled chicken is made by de-boning roasted chicken, mixing the chicken with sauce and then putting into <br /> the walk-in cooler. The shelf life of chicken on the line is 2 hours. After the chicken is de-boned, mixed, and cooled, the pulled <br /> chicken has a shelf-life of 3 days in the walk-in cooler/refrigeration. <br /> Observations this date: <br /> There was no chicken actively cooling. <br /> Observed facilities cooling log. <br /> Hand wash stations are properly supplied <br /> Refrigeration temperature is proper <br /> Observed proper food handling <br /> Manager has a current Food Safety Certificate. <br /> Refresher: Potentially hazardous food shall be rapidly cooled from 135F to 70F within 2 hours and then from 70F down to 41 F <br /> within 4 hours. Food may be cooled by: placing cooling food into shallow containers, dividing cooling food into smaller <br /> portions, adding ice as an ingredient to the cooling food, stirring the cooling food frequently, using an ice bath, using rapid <br /> cooling equipment, or using heat transfer containers. <br /> FA0018871 C00048073 SCO04 12/21/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />