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qUi� <br /> 'oma 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.org/ehd <br /> OFFICIAL INSPECTION REPORT <br /> FACILITY NAME/TYPE: DATE: <br /> Mi uels I 515/15 <br /> ADDRESS: CITY: ZIP CODE: <br /> 7555 Pacific Stockton 95207 <br /> OWNER/OPERATOR: TELEPHONE#: <br /> Maria Herrera <br /> TYPE OF INSPECTION: ® COMPLAINT ❑ CONSULTATION LlOTHER RECORD PROGRAM <br /> ID>Y: ELEMENT: <br /> C00039673: Party of 2 ate at restaurant on Tuesday 5/12/2015 at 12:30 pm. Complainant became <br /> ill about 30 minutes after eating pork chimichanga, beans and rice. Symptoms included stomach <br /> pain, vomiting and body ache. <br /> The owner was aware of the complaint. A customer returned to the facility to inform the owner about <br /> getting sick from the food and wanting the money back. Employees consume food. <br /> Now illness have been reported by employees. No other complaints on this same matter. <br /> Employees do not work for other food facilities. <br /> Employees receive food safety training. <br /> Owner is unaware whether employees have traveled outside the county. <br /> Hot water 145 F, Restrooms provided, Handwash facilities provided, dishwasher 50 ppm (Cl) <br /> The pork chimichanga is made with chile verde. Beans and rice. <br /> Chile verde is made every other day or as needed. Cooled and placed in the refrigerator, current <br /> temperature 47 F. The chile verde is heated in small amount on the griddle, current temperature <br /> 190F. <br /> Rice is made daily. Current temperature 167 F on steam table. <br /> Beans made daily. Current temperature 160 F on steam <br /> Corrections to this process: The chile verde in the refrigerator iii high at 47 F. and has been stored <br /> in the unit since yesterday. The air temperature in the refrigerator is at 41 F. Store chile verde in <br /> shallow containers 41 F or less can be kept throughout the food. The owner must correct today. <br /> Note: Potentially hazardous foods must be kept at 41 F or below or at 135 F or above. <br /> Other observations: 11 c't- <br /> Chicken delivered observed on the floor. The mearrt must be placed in a refrigerator maintaining <br /> 41 F or below. Correct by today. <br /> Observed wet towels on the hand sink. Provide sanitizer solutions in preparation areas and maintain <br /> towels inside. Correct today. <br /> TIME <br /> INSPECTED BY: Vidal Pedraza i IME 10:50 AM OUT: 11:40 AM <br /> RECEIVED BY: DATE: <br /> Page 1 111 <br /> EHD 48-05 Rev.02/12/15 INSPECTION REPORT <br />