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Time In: 2.10 prn <br /> Time Out: 3:20 pm <br /> Pquin/ San Joaquin County <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�FORa <br /> Food Program Complaint Inspection Report <br /> Name of Facility: LUUS CHICKEN BOWL Date: 09/12/2017 <br /> Address: 1010 E MARCH LN, STOCKTON 95210 <br /> Owner/Operator: LUU, DAVID HOANG Telephone: (209)473-7454 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00044252 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ATE LUNCH AT 12:30 ON 9/8/17.ATE COMBO#3. ON 9/9/17 BEGAN FEELING NAUSEA AND THEN <br /> DIARRHEA. STILL FEELS BAD 9/11/17. <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:Walk In air 43 F, raw beef 43 F, and pre-deep-fried item 43 F; some of the meat in steam table were <br /> below 135 F(see narrative section as well as measurement list). Provide 43 F or below for cold Potentially Hazardous Food <br /> (PHF), and 135 F and above for hot PHF. <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Moist wipe cloth on cutting board next to raw shrimps being prepared. Remove wipe cloths and <br /> clean/sanitize cutting board immediately, and protect food from contamination. Corrected on site. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, 0, 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:No detectable chlorine concentration in sanitizer bucket, and multiple moist wipe cloths on prep table, <br /> and on on cutting board in back next to raw shrimps. Store all wipe cloths in 100 ppm chlorine. provide same concentration <br /> in sanitizer buckets. Corrected on site. <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: 125°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FA0006375 C00044252 SC444 09/12/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />