Laserfiche WebLink
Time In: 1-10pm <br /> Time Out: 2:00 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 /> �Lhi <br /> Food Program Complaint Inspection Report <br /> Name of Facility: CHUCKS HAMBURGERS Date: 04/24/2017 <br /> Address: 5939 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: GRANT, STEVEN E Telephone: (209)473-9977 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00043321 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> Complainant alleges on 04/17/17 at 2pm party of 2 ordered hamburgers. Spouse became ill at approximately 10 pm with <br /> symptoms of vomiting and diarrhea. Complainant became ill with symptom of diarrhea. <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 cooler is not cold enough at 46 F. Shall be 41 F or lower at all times. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Steven Grant Expiration Date:September 28,2021 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 135°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 135°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> drawers at cooks line--30.00°F walk in cooler--46.00°F <br /> prep cooler at cooks line--40.00°F <br /> NOTES <br /> Spoke to cook who was not aware of this complaint. He stated that no one on site has been ill. <br /> Food process: Hamburger patties are received frozen and thawed in walk in cooler. Made daily on site. One patties are made, <br /> they are dated and stored in walk in cooler. Then they are transfered into drawers at cooks line. Once order is placed,they <br /> are cooked and put together at the 2 door prep cooler. <br /> Observation:All hand wash stations have soap and paper towels. Hot and cold water. Sanitizer levels at cooks station are <br /> adequate for towels. Dish washer is sanitizing. Food storage in walk in cooler is good (veggies stored above raw meats and <br /> food is covered). No evidence of ill employees. The 2 door prep cooler and the drawers have good temperatures.The walk in <br /> cooler needs to be colder. <br /> Correction: see violation#7 <br /> FA0002233 C00043321 SCO04 04/24/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />