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Time In: 10-15 am <br /> Time Out: 12:00 pm <br /> �P.CLutf!. c 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.sogov.org/ehd <br /> q<;]FORt� <br /> Food Program Complaint Inspection Report <br /> Name of Facility: Taco Bell #31532 Date: 03/23/2017 <br /> Address: 1968 DANIELS ST, MANTECA 95337 <br /> Owner/Operator: OCAT INC Telephone: (209)629-8334 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00043153 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> CO 0043153 states: "COMPLAINANT ALLEGES AT LUNCH ON 3/17/2017 THEY CONSUMED TRIPLE DOUBLE <br /> CRUNCH WRAP BOX MEAL.APPROXIMATELY 2 HOURS LATER BECAME ILL WITH SYMPTOMS OF GAS, BLOAT <br /> AND FOUL SMELLING DIARRHEA. DID NOT SEEK MEDICAL ATTENTION." <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Stephonn Smith Expiration Date:October 27,2021 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> retherm water--195.00°F sour cream--prep line--38.00°F <br /> seasoned beef--prep lines--166.00°F--166-184F range walk-in cooler--air temp--39.00°F <br /> shredded cheese--prep lines.--41.00°F--36-41 F diced tomatoes--prep lines--37.00°F--36-37F <br /> NOTES <br /> Upon arrival, shift lead was not aware of the complaint. She states that no employees have been ill. <br /> Suspect food include:the triple double crunchwrap, regular crunchy taco, and a Doritos Locos taco. <br /> The triple double crunchwrap ingredients are: a tortilla, nacho cheese, seasoned beef,tostada shell, sour cream, tomatoes, <br /> and lettuce. <br /> The regular crunchy taco ingredients are:taco shell, seasoned beef, lettuce and shredded cheese. <br /> The Doritos Locos taco ingredients are:flavored taco shell, seasoned beef, lettuce and shredded cheese. <br /> Tortillas: shelf stable <br /> Nacho cheese: shelf stable <br /> Seasoned beef: requires refrigeration, stored in walk-in cooler(39F),taken from the walk-in cooler to the rethermalizer, stays <br /> in the rethermalizer for 30 minutes and rewarmed to 165F or above(retherm water is 195F), and then placed at prep line <br /> (temp at prep line is 166-184F). <br /> Tostada shell: shelf stable <br /> Sour cream: requires refrigeration (stored in walk-in prior to prep line)38F <br /> Tomatoes: require refrigeration. Stored in walk-in cooler.Are pre-diced. 36-37F at prep line. <br /> Lettuce: requires refrigeration. Stored in walk-in. Is pre-shredded.Time as a temp control <br /> Shredded cheese: requires refrigeration. Stored in walk-in. Is pre-shredded. 36-41 F <br /> FA0023297 C00043153 SCO04 03/23/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />