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CO0049675
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1600 - Food Program
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CO0049675
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Last modified
11/15/2021 1:36:17 PM
Creation date
5/14/2019 3:11:09 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
RECORD_ID
CO0049675
PE
1600
FACILITY_ID
FA0015113
FACILITY_NAME
PANDA EXPRESS #887
STREET_NUMBER
5350
STREET_NAME
PACIFIC
STREET_TYPE
AVE
City
STOCKTON
Zip
95207
APN
10224014
ENTERED_DATE
4/22/2019 12:00:00 AM
SITE_LOCATION
5350 PACIFIC AVE STE J1
RECEIVED_DATE
4/22/2019 12:00:00 AM
P_LOCATION
01
P_DISTRICT
002
QC Status
Pending
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ADMIN
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EHD - Public
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SAN.,JOAQU IN Environmental Health Department <br /> COUNTY <br /> Time In: 1:05 pm <br /> Time Out: 1:45 pm <br /> Food Program Complaint Inspection Report <br /> Name of Facility: PANDA EXPRESS 4887 Date: 04/26/2019 <br /> Address: 5350 PACIFIC AVE,STOCKTON 95207 <br /> Owner/Operator: PANDA RESTAURANT GROUP, INC Telephone. (209)476-1908 <br /> Program Element: 1600 - FOOD PROGRAM Complaint#: C00049675 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT CONSUMED SHRIMP FROM THIS FACILITY THE WEEK OF 4/15/19 AND ALLEGES UPON FINISHING <br /> HER MEAL, HER STOMACH BEGAN TO"BOIL", SHE HAD GAS AND GOT DIARRHEA. <br /> PLEASE CALL COMPLAINANT WITH 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: 135°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 101 IF <br /> FOOD ITEM--LOCATION --TEMP°F--COMMENTS <br /> walk in-- back--40.00° F honey walnut shrimp--warmer-- 140.00°F <br /> 2 door 2 drawer prep--cooks line--40.00° F wok seared shrimp--warmer-- 158.00°F <br /> NOTES <br /> Spoke to store manager who remembers one customer who was complaining about a shrimp dish. He stated that none of the <br /> employees have been ill or out of the country. <br /> Food process: There are 2 different shrimp dishes. One is the honey walnut shrimp-frozen/battered shrimp is fried and mixed <br /> with walnuts and sauce. The second is the wok seared shrimp-shrimp comes frozen and thawed in walk in cooler-shrimp <br /> cooked on wok with green beans, red bell pepper, onions, and special sauce. <br /> Observations: Hand wash, sanitizer levels, employee health, food temps are all OK <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 /> li ✓1�` <br /> Received by: Name and Title: Julian Rangel, GM <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209) 953-7817 <br /> FA0015113 C00049675 SCO04 04/26/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />
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