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SANOAQU I N Environmental Health Department <br /> COUNTS IY <br /> W_ Creorrie3S grows here. Time In: 1:40 pm <br /> Time Out: 2:13 om <br /> Food Program Complaint Inspection Report <br /> Name of Facility: FOUR CORNERS RESTAURANT Date: 04/26/2019 <br /> Address: 7509 W LINNE RD, TRACY 95304 <br /> Owner/Operator: REICH, GARY Telephone: (209)836-4035 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00049682 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> C00049682 states: "COMPLAINANT AND COMPLAINANT'S 68 YEAR OLD WIFE ATE AT THE FACILITY ABOUT <br /> 10:OOAM TODAY.ABOUT FOUR HOURS LATER COMPLAINANT'S WIFE STARTED THROWING UP, HAD DIARRHEA, <br /> AND THE SHAKES.WENT TO TRACY SUTTER HOSPITAL AND WIFE WAS DIAGNOSED WITH FOOD POISONING. <br /> COMPLAINANT STATES WIFE HAD EGGS OVER MEDIUM AND COMPLAINANT DID NOT HAVE EGGS.THAT IS THE <br /> ONLY THING THEY ATE DIFFERENTLY. COMPLAINANT STATES WIFE COMPLAINED ABOUT HOW THE EGGS <br /> TASTED BUT THE WAITRESS WOULD NOT TAKE THE FOOD BACK." <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Chlorine sanitizer test strips are not available. Obtain chlorine sanitizer test strips from a restaurant <br /> supply store(example: Smart&Final, Cash &Carry),from your dishwasher service person, or purchase online. Correct by 1 <br /> week. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 140°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 140°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> over medium eggs-cooked temp--190.00°F restroom hot water temperature--100.00°F <br /> hand wash sink hot water--120.00°F walk-in cooler--38.00°F <br /> NOTES <br /> Owner is on site and is not aware of the complaint. Owner states that no complaints similar in nature have been received. <br /> Facility goes through around 5 cases of eggs per week(15 dozen eggs per case). Eggs are stored in the walk-in cooler. Eggs <br /> are taken out of the walk-in cooler a flat or two at a time. Eggs are ordered and consumed prior to the four hour time as a <br /> public health control variance is reached. <br /> FA0003211 C00049682 SCO04 04/26/2019 <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 />