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Time In: 9:40 am <br /> Time Out: 12:25 pm <br /> Pquinl San Joaquin County <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 /> �Lhi <br /> Food Program Complaint Inspection Report <br /> Name of Facility: LA SUPER ALTENA Date: 02/17/2017 <br /> Address: 223 E YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: OROPEZA, RICARDO Telephone: (209)356-5487 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00042959 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> CO 0042959 states: "COMPLAINANT WENT TO THE FACILITY ON 2/12/17 AROUND 9:00 AM- 10:00 AM. <br /> COMPLAINANT AND SPOUSE ORDERED CHORIZO TO TAKE HOME. TOOK THE MEAT HOME AND COOKED IT <br /> RIGHT AWAY. ONE HOUR AFTER CONSUMING THE MEAT, COMPLAINANT AND SPOUSE GOT SICK. SPOUSE HAD <br /> DIARRHEA THAT LASTED 2 DAYS. COMPLAINANT HAD SYMPTOMS OF STOMACH CRAMPS, CHILLS, FEVER, <br /> VOMITING,AND DIARRHEA. NO MEDICAL ATTENTION SOUGHT. PLEASE CONTACT COMPLAINANT BACK WITH <br /> FINDINGS." <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 /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 87°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 87°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hot water--re-check at end of inspection--110.00°F chorizo--small links-bottom of display in meat case--53.00°F <br /> chorizo--small links-top of display in meat case--41.00°F chorizo--large links--41.00°F <br /> meat case--air temp--37.00°F chorizo--walk-in cooler-small links--41.00°F <br /> NOTES <br /> Management is not aware of the complaint. The customer did not contact the facility regarding this complaint. Management <br /> states that no other complaints have been received and staff have not been ill. <br /> Observations upon arrival: the hot water at the hand wash sink and 3-comp sink in the meat department(and throughout <br /> facility)is 87F. Per Management, the breaker was tripped this morning and was re-set. The hot water temperature is slowly <br /> warming up. Hot water temperature was re-checked to be 11 OF at the end of the inspection. The smaller links of chorizo are <br /> between 41-53F. The links on top of the display(in meat case)are 41 F,while the links closer to the bottom are 53F. The <br /> wiping cloth bucket has chlorine at 10ppm Cl. <br /> Hand sinks are properly supplied,toilet rooms are properly supplied,food handling is proper. <br /> Corrective action required: <br /> 1) Restore hot water to 120 F(minimum)at the 3-comp sinks and mop sink(Re-check at the end of the inspection is 11 OF <br /> and climbing.The hot water at the hand sink was restored to 100F+. Maintain hot water"on"at all times. <br /> FA0019276 C00042959 SCO04 02/17/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />