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Time In: 1 DA46 am <br /> Time Out: 11:15 am <br /> San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sjgov.orglehd <br /> Food Program Complaint Inspection Report <br /> Name of Facility: CAROLINA/LOS TRES PRIMOS Date: 12/11/2015 <br /> Address: 4555 N PERSHING AVE, STOCKTON 95207 <br /> Owner/Operator: ANGULO, SERGIO &VALLE, JUAN Telephone: (209)474-0386 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00040753 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> On 11/28/15 complainant was at the facility. Complainant alleges the restaurant is reusing the paper trays for the chips, <br /> employees going in and out of the rest room while still wearing their aprons and the kitchen towels, utensils had food residue <br /> on them. People walk into the kitchen and prep area while having drinks and using dirty towels to grab food trays for <br /> catering parties. <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 /> #4 Employee Eating, Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS:Saw bottle of soda and cup of coffee at prep line with out lids. Lids are required at all tmes. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, orsmoke in any work area.,(113977) <br /> #9 Cooling Methods <br /> OBSERVATIONS: Large bin with food was cooling at room temperature. Beef'was 135 F. Transfer into walk in cooler. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers,separating food into smaller <br /> portions,adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment,-or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS: Frozen shrimp was thawing in standing water. Thaw with cold running water for no longer than 2 hours. . <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process.(114018, 114020, 114020.1) <br /> FA0004641 C00040753 SC404 12/11/2015 <br /> EHD 16-23 Rev.06!30115 Page 1 of 2 Food Program Complaint Inspection Report <br />