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A N J OA Q U I N Environmental Health Department <br /> at COUNT Y <br /> nearness grows her;, Time In: 11:00 am <br /> Time Out: 11:50 am <br /> Food Program Complaint Inspection Report <br /> Name of Facility: PANDA EXPRESS 4887 Date: 04/02/2019 <br /> Address: 5350 PACIFIC AVE,STOCKTON 95207 <br /> Owner/Operator: Telephone: (209) 476-1908 <br /> Program Element: 1600 - FOOD PROGRAM Complaint#: C00049510 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> EAT FOOD FROM PANDA EXPRESS ON PACIFIC AVE ON 03-26-19-16 HOURS AFTER, PAIN AND CRAMPS. 4 HOURS <br /> OF VOMITING AND DIARRHEA. UP ALL NIGHT SICK, VERY WEAK TODAY. EAT A CHICKEN AND ZUCCHINI DISH. <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 and the 2 drawer/1 door prep coolers are not cold enough. Maintain at 41 F or lower all <br /> potentially hazardous foods. <br /> CAL CODE 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 /> 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: 137°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 126°F <br /> FOOD ITEM --LOCATION --TEMP° F --COMMENTS <br /> 2 door prep-- kitchen--48.00° F white rice--cooker-- 179.00°F <br /> walk in-- kitchen--39.00°F kung pao chicken--warmer-- 195.00° F <br /> chow mein--warmer-- 139.00° F fried rice--warmer-- 147.00°F <br /> 2 drawer 1 door prep-- kitchen--47.00° F <br /> NOTES <br /> Spoke to manager who was not aware of this complaint. She stated that none of the employees have been ill. <br /> Food process: Chicken comes in raw and frozen. It is thawed in walk in cooler for 3 days. Meat is moved into prep cooler, <br /> cooked and special sauce added to it. Vegetables are fresh. They are rinsed and prepared-cut up and stored inside walk in <br /> cooler. When meat is cooked, vegetables (which were boiled) are mixed in and more sauce is added. Food is transfered into <br /> warmer. <br /> Observations: hand wash ok, no evidence of vermin or sick employees, rest rooms ok, sanitation ok, couple of small coolers <br /> are too warm, walk in ok, facility is clean <br /> Correction: see report <br /> FA0015113 C00049510 SCO04 04/02/2019 <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 />