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Time In: 12A5 pm <br /> Time Out: 2:18 pm <br /> oP4%AtN. San Joaquin County <br /> Z, Environmental Health Department <br /> N: X <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sj�oq v.or_/q ehd <br /> aLl Fp•Rtl <br /> Food Program Complaint Inspection Report <br /> Name of Facility: YOUNGS LOCKEFORD PAYLESS MARKET Date: 11/17/2015 <br /> Address: 18980 N HWY 88 , LOCKEFORD 95237 <br /> Owner/Operator: YOUNGS LOCKEFORD PAYLESS MKT Telephone: (209) 727-5551 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00040596 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> (c)went to the restaurant on 10/24/2015, and ordered pork rip lets. Customer took few bites and noticed something <br /> crawling on the plate. (c) focused more and found multiple worms on the plate. (c) has video. (c) saw medical professional <br /> on 10/27/2015 and is currently waiting on results. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> Tasty Ribs--heat display-- 165.00°F walk in--41.00°F <br /> NOTES <br /> Todd (manager) and Debi (Human Resource) are aware of the complaint and showed me document involving the incident. <br /> Verified the date, time, and nature of the incident match this complaint. The ribs in question are"Tasty Ribs". They stated the <br /> (c) brought 3 ribs back on a plastic plate in a ziplock bag the next day. The cashier saw a worm(s) on the plate but not in the <br /> meat. They had Rudy examined the ribs in the store but did not see any worms. Receipt showed (c) had purchased at <br /> around 12pm, which placed it to the batch cooked at 10am on 10/24/2015. Money was refunded and coupons provided to <br /> (c). <br /> Inspected raw ribs stored in Walk-In at Meat Department(41 F). The raw ribs come in vacuum sealed packs from 2 possible <br /> vendors (CNS wholesalers, or Tony's Fine Meat). No signs of worms or visible eggs in the ribs I examined visually. <br /> Ribs are cooked on a rotisserie oven several times a day, but it was not on during my inspection. Temperature setting to 350 <br /> F according to Todd. Cooked ribs are placed into package labeled "Tasty Ribs" and placed on the display heat hold for retail. <br /> Internal temperature of ribs at the display was measured at 165F. Had a bag of the Tasty Ribs opened and cut up into pieces <br /> for examination. No sign of worms alive or dead were observed. <br /> 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 <br /> Safety Code. If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: debi sands, hr director <br /> EH Specialist: JEFFREY WONG Phone: (209) 468-0335 <br /> FA0000081 000040596 SCO04 11/17/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Complaint Inspection Report <br />