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op4�!N, San Joaquin County Environmental Health Department _ 1868 East Hazelton Avenue, Stockton, CA95205-6232 Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.sogov.or /q ehd d��FaR�S� Food Program Official Inspection Report Facility Name and Address: BEST SANDWICHES &SMOOTHIES, 3330 E HAMMER LN, STOCKTON 95212 This Routine inspection is conducted in conjunction with Complaint C00040672. Nature of Complaint of the original complaint, in verbatim, is as follows: (c) consumed BBQ pork sandwich at 1:30 P.M. on 11/06/15. (c)tarted feeling tired around 7:30-8:00 P.M. around the same day. (c)woke up with diarrhea and headache on 11/07/215 (sic), and started having chills towards the afternoon. (c)went to doctor on Monday 11/09/15 at 2:30 p.mn. as (c) had severe headche. (c)was extremely dehydrated and received IV fluids and stool samples were taken in the emergency room. (c)was diagnosed with salmonella and was released 11/10/15 at 8:00 a.m. A. INTERVIEW(owner Le, and employee Mai Ho)-Operator not aware of any complaints around the time of this incident(2 weeks before and after). Denied they nor family members been sick, nor out of the country recently, nor work at any other food facilities. Operators do eat same food as in the complaint(BBQ pork, aka Char Siu pork, and sandwich ingredients) and have not been sick. B. OBSERVATIONS - Handwash facility and water temperature meet requirement - PHF storage temperature met requirement and food handling measures observed -Sanitizing conducted, though sanitizer bucket was low(50ppm chlorine rather than 100 ppm) - PHF covered and protected, some non-PHF noit covered (sugar, flavor powder) - Hoisin sauce and condensed milk creamer were stored at room temperature though containers stated refrigerate after opening, but unknown if either items are PHF. - Restooms in working ordered and well supplied. -Observed preparation of a BBQ Pork(Char Siu) sandwich: 1. Char Siu (41 F) removed from 2D M3 cooler and heated to 185F in microwave; 2. Toasted 6-inch sub which are stored in foot-locker style plastic containers (some of which are not commercial food grade) is spread with butter(41 F), pate (40F), vinegared daicon/carrots(43F), cucumber slices/jalapeno slices/and cilantro (43F). (The sub breads are picked up by owner from Anh Son Bakery,3481 McRee, San Jose, 408-251-1718 weekly; bread are toasted at facility using a Moffat Turbofan) Routine portion of inspection: Sanitizer bucket 50 ppm chlorine, corrected to 100 ppm. A 5-Ib can of opened Hoisin sauce (opened about 2 days ago), and 7 approximately 24-oz size bottles of condensed milk poured from opened cans around 2 hours ago (condensed milk are opened daily in the morning) are stored at room temperature (70F). Both items may not be potentially hazardous food (PHF), though both containers have labels which call for refrigerate after opening. Operator relocated both items to Maxx Cold 3D and M3 2D coolers. Neither item was an ingredient of the BBQ sandwich.Findings of the separate complaint inspection report(C00040672) is deferred to this report. This separate complaint inspection report will be mailed to facility address shortly. This Routine Inspection Report will be mailed to owner at facility address shortly. A copy could not be generated on site due to equipment failure. The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and Safety Code. If a reinspection is required,fees will be assessed at the current hourly rate. I t Received by: ✓ Name and Title: quang dung le, owner EH Specialist: JEFFREY WONG Phone: (209)468-0335 FA0015316 PRO522495 SCO01 11/12/2015 EH 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR