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SAN JOAQUIN Environmental Health Department C010NTY- c n' Greotness grows herk;. Time In: 2:14 pm Time Out: 3:14 om Food Program Complaint Inspection Report Name of Facility: HACIENDA SAHUAYO Date: 11/08/2019 Address: 902 E WATERLOO RD, STOCKTON 95205 Owner/Operator: BUENROSTRO, ROBERTO ETAL Telephone: (209)941-0015 Program Element: 1600-FOOD PROGRAM Complaint#: C00051154 DESCRIPTION OF COMPLAINT ALLEGATIONS The San Joaquin County Environmental Health Department received the following complaint: CUSTOMER ATE CHILI VERDE, CHIPS AND SALSA, PINK LEMONADE ON 10/06/19. DIAGNOSED WITH SALMONELLA IN ALAMEDA COUNTY. BEGAN SYMPTOMS ON 10/08/19. VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #30 Food Storage/Display Properly Labeled OBSERVATIONS:Observed food, in particular raw meats, being stored in the coolers without covers or lids on them. Keep and maintain all food with covers to ensure no form of cross contamination occurs.This was observed in the 3 door cooler in the restaurant and the walk in cooler of the meat department. Correct today. There were also pots of stew containing meat on the floor in the kitchen of the restaurant, Staff was stating the pots were being cooled before being placed in more shallow metal bins. Keep all food 6"off of the ground at all times. Corrected on site. CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Expiration Date: Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS No Temperature Data Collected NOTES Upon arrival I spoke with an associate who called the owner of the market by phone. The owner of the market is the brother to the owner of the restaurant. The brother stated that he can speak to me due to his brother being busy with other matters. I began to ask where does the meat come from, he stated that they have multiple vendors but the main two vendors are Yosemite food and Suprema meat company.All meat is brought into the meat department inside of the market. From here the meat is inspected for quality assurance and then placed inside of the walk in cooler until used.The restaurant send a list to the market of what meat they will require for their foods.The meat department only cuts the meat into the portions they require before it is sent to the restaurant, no preparation of the meat occurs in the meat department.The meat department FA0019652 C00051154 SCO04 11/08/2019 EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com