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Time In: 1226 prn <br /> Time Out: 1:40 pm <br /> QP.4V�N. C San Joaquin County <br /> Environmental Health Department <br /> U: :. <br /> _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sigov.orq/ehd <br /> 4GjF�'�ia <br /> Food Program Complaint Inspection Report <br /> Name of Facility: GOLDEN OX Date: 09/15/2015 <br /> Address: 410 W KETTLEMAN LN, LODI 95240 <br /> Owner/Operator: PATRONAS, IOANNIS E Telephone: (209) 333-0146 <br /> Program Element: 1600 - FOOD PROGRAM Complaint#: C00040350 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> Complainant's daughter ate at facility on Thursday 9/10/2015. Had clam chowder, New York steak that was over cooked, <br /> discolored, and smelled strange. The bread was moldy with white fuzzy mold, and a green spot in the middle. The <br /> cantaloupe smelled funny and the broccoli was discolored. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: Lentil soup in warmer is at 133F. Provide at 135F or higher. OR corrected onsite. soup covered. <br /> Temperature now at 158F. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45'F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 128°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 112°F <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> -1 spoke to owner"John"who was aware of compliant prior to my visit. <br /> -No sick employees for the last two weeks. <br /> -staff receives training on food handling approximately every three months. <br /> -Clam chowder is prepared on Fridays only. <br /> -Steak, cantaloupe, and broccoli are kept in walk-in (38F) <br /> -1 observed single pieces of steak wrapped in plastic wrap in walk-in and stored on the bottom shelf of cart. Steak does not <br /> appear to be discolored. <br /> -1 observed steamed veggies (zucchini, broccoli, and carrots) in covered container in walk-in. Veggies did not appear <br /> discolored. <br /> -Veggies are steamed in the morning and cooled with water and then placed in walk-in covered until dinner time. <br /> -Veggies are placed on steam table during dinnertime. Temperature of steam table(country gravy) 168F. <br /> -1 observed whole cantaloupe in walk-in. I also observed cut cantaloupe stored in covered container in walk-in.-I observed <br /> FA0004112 C00040350 SCO04 09/15/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />