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Program Element: 1600 - FOOD PROGRAM <br />Telephone: (209) 478-6488 Owner/Operator: HORNING, M C JR <br />Address: 9107 N DAVIS RD, STOCKTON 95209 <br />Date: 11/14/2019Name of Facility: CREEKSIDE CARE CENTER <br />Food Program Complaint Inspection Report <br /> 1:30 pm <br />12:45 pm <br />Time Out: <br />Time In: <br />Complaint #: CO0051194 <br />The San Joaquin County Environmental Health Department received the following complaint: <br />15 RESIDENTS AND 1 STAFF PERSON ILL WITH SYMPTOMS OF VOMITING, NAUSEA, AND DIARRHEA. FIRST <br />SYMPTOMATIC RESIDENT ON 11/07/19, MOST RECENT CASES WERE REPORTED ON 11/11/19. <br />DESCRIPTION OF COMPLAINT ALLEGATIONS <br />Environmental Health Department <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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: Employee rest room sink lacks hot water. Provide immediately. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 <br /> 200 <br /> 135 <br /> 100 <br />steam table (water only) -- 198.00º F walk in cooler -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Spoke to kitchen employee. She is aware of out break. She stated that as today, no one in the kitchen has been ill. She stated <br />that the only employee who is ill, is a nurse. Patients are served 3 times daily. A snack is also provided. All meals are <br />prepared daily. Meats are cooked the previous day and re-heated. At this time, sick patients are served with disposable <br />utensils and healthy ones with multi use utensils. Saw employee using thermometers. <br />Observations: Food temperatures, sanitation, food storage, hand washing, utensil storage, and employee health are all ok. No <br />evidence of any vermin. <br />Recommendations: Kitchen is currently using both multi use and single use utensils. Some patients might be ill and not be <br />currently showing symptoms. I highly recommend using only single use utensils (plates, cups, cutlery,ect) during the outbreak. <br />If kitchen employees handle dirty and contaminated single use utensils, they are more likely to get infected andwill start to <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program Complaint Inspection Report <br />FA0011254 CO0051194 SC004 11/14/2019 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com