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Program Element: 1600 - FOOD PROGRAM <br />Telephone: (209) 368-9931 Owner/Operator: <br />Address: 105 S SCHOOL ST, LODI 95240 <br />Date: 07/08/2019Name of Facility: LODI BEER COMPANY, LLC <br />Food Program Complaint Inspection Report <br /> 1:04 pm <br />12:25 pm <br />Time Out: <br />Time In: <br />Complaint #: CO0050049 <br />The San Joaquin County Environmental Health Department received the following complaint: <br />COMPLAINANT'S MOTHER ORDERED HAMBURGER ON SUNDAY JUNE 30TH AT 3PM. ORDERED RARE <br />HAMBURGER AND IT WAS RARE, RED, AND 1/2 INCH THICK OR MORE. OTHER FOOD CONSUMED WAS: FRIES, <br />ORANGE BLOSSOM BEER, A LITTLE SALAD, ICE CREAM AND APRICOT PIE. DIARRHEA BEGAN MONDAY <br />MORNING AND HAS CONTINUED. I AM GUESSING 12-15 HOURS AFTER CONSUMPTION. RUNNY STOOLS HAVE <br />NOT STOPPED. SYMPTOMS BESIDES DIARRHEA INCLUDE STOMACH CRAMPING AND WEAKNESS. <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 />OVERALL INSPECTION NOTES AND COMMENTS <br />No Temperature Data Collected <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />As per manager, he is not aware of th complaint. No reported illness by employee. No employees working for daycare or <br />health care facility, some are working with other food facilities. Staff consumes food eaten by complainants. No out of the <br />country traveling by employees. Food safety certificates are valid. All cold holds temp are at 41For below. Raw meat in <br />drawers cooler under griddle is at 37F. Sanitizer buckets are set with chlorine 100 ppm. Dish washers have chlorine 50 ppm <br />and test strips are available. Meat and vegetables walk in coolers have temp at 41F. Raw meat is received cold at 41F and <br />stored is walk in cooler at 41F to be pulled later for preparation. Facility follows color coded cutting boards to prepare <br />separately different kind of food. Hand sinks are accessible and fully supplied with soap and paper towels. I observed <br />employees washing hands between tasks. Probe thermometer is available. Menu includes consumers advisory for raw and <br />undercooked food. <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 />Received by: Name and Title: <br />EH Specialist:Phone:(209) 953-7698 <br />brandon greene, General Manager <br />GEHANE FAHMY <br />Page 1 of 1EHD 16-23 Rev. 06/30/15 Food Program Complaint Inspection Report <br />FA0007800 CO0050049 SC004 07/08/2019 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com