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N.JOAQUIN Environmental Health Department <br /> COUNTY <br /> f, reotness grows Frere Timeln: 9:10am <br /> Time Out: 10:00 am <br /> Food Program Complaint Inspection Report <br /> Name of Facility: MI RANCHITO BAR& RESTAURANT Date: 05/31/2017 <br /> Address: 425 S CENTER ST, STOCKTON 95203 <br /> Owner/Operator: REYES, ALEXANDRA Telephone: (209)946-9257 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00043542 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> Complainant alleges they ate at facility on 05/26/17 at approximately 9 am. Complainant consumed refried beans, rice, 2 <br /> eggs and rice. An extra order of rice and beans were ordered.At approximately 45 minutes after eating,they became ill with <br /> diarrhea, abdominal pain and fever. Sought medical attention over the phone and consulted pharmacist who recommended <br /> imodium and fluids. <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:The 2 door prep cooler at cooks line is not cold enough at 47-49 F. Mantain at 41 F or lower at all times. <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 /> #9 Cooling Methods <br /> OBSERVATIONS:Pot with beans and plastic bin with rice are not cold enough in walk in cooler. Pot of beans is deep. Food <br /> shall be cooled down from 135 F to 41 F or lower by 6 hours. Cool food in shallow and wide containers of no more than 2 <br /> inches in height. Do not cover while it is cooling. Once it has reached 41 F, place cover. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 135°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 143°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0002234 C00043542 SCO04 05/31/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />