Laserfiche WebLink
Time In: 1.18 pm <br /> Time Out: 3:00 om <br /> Pgv�tY San Joaquin County <br /> �Q.��•cGG <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.sigov.org/ehd <br /> �L�PORN; <br /> Food Program Complaint Inspection Report <br /> Name of Facility: WATERLOO CALIFORNIA RESTAURANT Date: 07/27/2017 <br /> Address: 10447 E WATERLOO RD, STOCKTON 95215 <br /> Owner/Operator: THOMAS,JAMES Telephone: (209)931-4019 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00043880 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> AT 7/23/17 APPROXIMATELY 130PM, PARTY OF 13 CONSUMED RIBS AND CHICKEN SPECIAL, SALAD, GARLIC <br /> BREAD, SOUP AND CAKE. 7 BECAME ILL, SYMPTOMS OF VOMITING, DIARRHEA, EXHAUSTION AND ABDOMINAL <br /> CRAMPING. NO MEDICAL ATTENTION. 50 YR OLD FEMALE,45 YEAR OLD FEMALE, 33 YEAR OLD MALE, 30 YEAR <br /> OLD MALE, 26 YEAR OLD FEMALE, 16 YEAR OLD FEMALE,49 YEAR OLD MALE. <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 Major <br /> OBSERVATIONS:-Precooked ribs on steam table 111 F(staff stated it was placed there from Walk In at 1130 after <br /> reheating for about 8 minutes), <br /> -potentially hazardous food (PHF)in 3D True salad cooler/prep table were between 48 to 62 (see measurement list below), <br /> -PHF in Walk In and 3D cooler by griddle were above 41 F(see list). <br /> Provide 135 F or higher for hot PHF and 41 F or below for cold PHF. Observed staff disposed all PHF above 50F in 3D <br /> True salad cooler, and the ribs were reheated to above 165 F. This is a repeat violation. <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 /> #11 Reheating Procedure for Hot Holding Major <br /> OBSERVATIONS:Precooked Ribs and Precooked chicken previously cooled were reheated to 137/138/144 F and 149 F, <br /> respectively. Reheat cooked PHF that had been cooled to 165 F. Corrected. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0001090 C00043880 SC444 07/27/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />