Laserfiche WebLink
SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> { put' <br /> �1f flCri 3S grows here, <br /> Time In: 11:25 am <br /> tlp <br /> Time Out: 12:25 om <br /> Food Program Complaint Inspection Report <br /> Name of Facility: MEI MEI Date: 12/26/2019 <br /> Address: 1210 W ELEVENTH ST, TRACY 95376 <br /> Owner/Operator: WONG,ANDREW&WANG, CAIXIA Telephone: (209)833-1888 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00051343 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> C00051343 states: "COMPLAINANT ORDERED FRIED RICE, LEMON CHICKEN,AND KUNG PAO CHICKEN FROM <br /> FACILITY ON 12/14/19,ALLEGES HE BECAME ILL WITH FOOD POISONING AND IS STILL SICK AS OF 12/16/19. <br /> COMPLAINANT ALLEGES TWO OF HIS CHILDREN AND HIS MOTHER-IN-LAW BECAME SICK ALSO." <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): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 door reach-in/prep table--41.00°F walk-in cooler--40.00°F <br /> lemon chicken-after addition of sauce--183.00°F cooked chicken for kung pao chicken--48.00°F <br /> hand sinks--100.00°F beef fried rice--165.00°F <br /> broccoli beef--147.00°F lemon chicken-out of oil--208.00°F <br /> kung kao chicken--170.00°F <br /> NOTES <br /> Owner is on site and is aware of the complaint. Owner states that no similar complaints have been received and that no <br /> employees have been ill. <br /> Kung pao chicken is prepared with cooked chicken, vegetables(zucchini, celery, onion, carrots,water chestnuts, baby corn <br /> and chiles and sauce.The vegetables(raw)and the cooked chicken are placed in boiling water to cook,then are finished <br /> cooking in the wok with oil, corn starch and sauce. Finished cooking temperature of the kung pao chicken this date is <br /> 170-191 F <br /> Lemon chicken is battered white meat chicken that is fried and then sauce is added in the wok. Fried chicken out of the oil is <br /> 208F. Lemon chicken after the addition of the sauce is 183-196F. <br /> Fried rice is cooked rice mixed with vegetables and customer's meat choice. Beef fried rice out of the wok is 165F this date. <br /> Observations upon inspection this date: no ill employees, proper cooking temperatures, proper cold holding temperatures, <br /> dish machine is in proper condition and dispenses sanitizer at 100 ppm Cl at the final rinse, hot water is available, hand sinks <br /> FA0003151 C00051343 SCO04 12/26/2019 <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 />