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Time In: 125 pm <br /> Time Out: 2:23 om <br /> �P.CLutf!. c 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 /> q<;]FORt� <br /> Food Program Complaint Inspection Report <br /> Name of Facility: WINDMILL COVE BAR&GRILL LLC Date: 10/06/2017 <br /> Address: 7606 WINDMILL COVE RD, STOCKTON 95206 <br /> Owner/Operator: HOGAN, RICHARD Telephone: (209)948-6995 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00044689 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> C00044689 states: "COMPLAINANT ALLEGES A GROUP WENT TO FACILITY ON 9/30/2017 FOR DRINKS. 2 HAVE <br /> BEEN DIAGNOSED WITH E. COLI.THEY BELIEVE IT IS TIED TO THE FOUL SMELLING ICE IN THEIR WATER. 2 IN <br /> THE GROUP DRANK WATER BEFORE REALIZING THE FOUL TASTE AND SMELL. THE OTHERS IN THE GROUP <br /> DRANK BEER AND DID NOT BECOME ILL.THE 2 THAT DRANK WATER BECAME VIOLENTLY ILL ON MONDAY AND <br /> BOTH SOUGHT MEDICAL ATTENTION." <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The refrigeration units (3 door Superior and 2 door prep)are running 48-49F(air temp). Maintain cold <br /> food at 41 F or below. Correct today. <br /> If cold food reaches 50F,food may only be out for 4 hours and then discarded. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <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: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door Superior--bar-bottled beer--41.00°F 2 door prep unit--Air temp--49.00°F <br /> sliced cheese--2 door prep--48.00°F 3 door General--air temp--48.00°F <br /> sliced cheese--3 door General--43.00°F bar 3 comp sink--120.00°F <br /> NOTES <br /> Owner is on site and aware of the complaint. <br /> Per owner,the water was tested at this site 2 weeks ago and the results came back ok. <br /> Per owner, ice being used is sourced from Diamond Ice 1815 S. Union St., Stockton. <br /> FA0018866 C00044689 SCO04 10/06/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />