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Time In: 1.45 pm <br /> Time Out: 3:05 om <br /> gPvItY San Joaquin County <br /> �Q.��•cGG <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �... _ p• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �L�PORN; <br /> Food Program Complaint Inspection Report <br /> Name of Facility: CHINA EXPRESS Date: 09/11/2017 <br /> Address: 3526 MANTHEY RD, STOCKTON 95206 <br /> Owner/Operator: PAQ INC Telephone: (209)957-4917 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00044214 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> C00044214 states: "8/29/17 APPROXIMATELY 6PM ORDERED BROCCOLI BEEF. AT APPROXIMATELY 4AM <br /> COMPLAINANT WENT TO EMERGENCY ROOM WITH ABDOMINAL PAIN. PATIENT WAS HOSPITALIZED. PLEASE <br /> CALL WITH FINDINGS. <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use Major <br /> OBSERVATIONS:Observed several employees not practicing proper hand washing techniques:touching face without <br /> washing hands,washing hands with cold water, not using soap to wash their hands and washing/rinsing hands at the 3 <br /> comp sink. <br /> Re-educate all employees on proper hand washing techniques:wash hands with warm water and soap at the appropriate <br /> sink. <br /> Correct today/corrected on site. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #7 Hot and Cold Holding Temperatures Major <br /> OBSERVATIONS:The 3 door prep unit(air temp)is 55-56F. Food in this unit is 46-53F(pork is 46F/shrimp is 53F). Per <br /> the Manager,this food was taken out of the walk-in cooler at 8 am today. Maintain cold food at 41 F or below. <br /> Shrimp was discarded. Pork was moved to the walk-in cooler. <br /> There is some raw chicken out being prepped that is 62-73F. Per manager,this chicken will be fried shortly. Fry chicken <br /> immediately or discard. <br /> Some of the hot hold foods are below 135F.See temperatures at measured observations list. Per Manager,time as a temp <br /> control is used for these items. Maintain a log for these foods(cooked temp of the food and the time the food was placed on <br /> steam table).All food shall be discarded after 4 hours(if not maintained at 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 /> FA0012801 C00044214 SCO04 09/11/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program Complaint Inspection Report <br />