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Time In: 215 pm <br /> Time Out: 3:20 om <br /> oP��tk. San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �... P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sogov.org/ehd <br /> A�iFOR A <br /> Food Program Complaint Inspection Report <br /> Name of Facility: Costco Wholesale#38 Date: 07/26/2016 <br /> Address: 1616 E Hammer LN, STOCKTON 95210 <br /> Owner/Operator: COSTCO WHOLESALE CORPORATION Telephone: (209)478-2040 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00041911 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ALLEGES THAT ON 7/18/2016 AT APPROXIMATELY 6:00 PM THEY PURCHASED PIZZA BY THE <br /> SLICE. COMPLAINANT BECAME ILL AT APPROXIMATELY 8:30 PM WITH SYMPTOMS OF VOMITING, DIARRHEA, <br /> SWEATING AND STOMACH PAIN. <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Observed unused tomato sauce in 2 containers with no time (log)label in the pizza prep table at room <br /> temperature;tomato sauce comes pack-sealed at room temperature. Potential Hazardous Food such as tomato sauce <br /> after the pack-seal has been broken, must be temperature controlled, or dispose within 4 hours if only time control is used <br /> along with time log. Begin using time log for PHF if time control is the only control, <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <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: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Heat Lamp(pizza display)--147.00°F Reach In--40.00°F <br /> Pizza slice--Heat Lamp(pizza display)--152.00°F Dough(being defrost)--Walk In--27.00°F <br /> NOTES <br /> - Interviewed with management. One food handler was on leave due to daughter be ill on 7/18/2016(illness unknown). No <br /> other food handlers called in sick within 4 days of 7/18. <br /> -Management is not familiar with this complaint or other similar foodborne illness complaints. <br /> -No food handlers out of country recently. <br /> -Confirmed employee do eat food prepared at facility, and no one has reported illness from consuming food. <br /> Observe the following: <br /> 1. Pizza dough in Walk In being defrost(27F). <br /> FA0001705 C00041911 SCO04 07/26/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />