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SAN J O A Q U I N Environmental Health Department <br /> COUNTY <br /> Time In: 11:14 am <br /> �c Fawn` Greatness grows here. <br /> ' Time Out: 12:22 om <br /> Food Program Complaint Inspection Report <br /> Name of Facility: ANGELINAS Date: 05/16/2018 <br /> Address: 1563 E FREMONT ST, STOCKTON 95205 <br /> Owner/Operator: CAPELLO, STEVE Telephone: (209)948-6609 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00046583 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ALLEGES ON 5/12/2018 AT APPROXIMATELY 5:30 PM THEY CONSUMED SHRIMP SCAMPI (SOME <br /> HAD PIECES OF SHELL ON THEM), SALAD BAR,ANTI-PASTA BAR, CHEESE, SALAMI, OLIVES, RAVIOLIS, GARLIC <br /> BREAD, TORTA AND FRUITATA AND DRANK PEPSI. COMPLAINANT TOOK HALF OF THE SHRIMP SCAMPI, RAVIOLI <br /> AND GARLIC BREAD HOME AND FINISHED CONSUMING IT THE NEXT MORNING. BECAME ILL IN 5/14/2018 AT <br /> APPROXIMATELY 4:30 AM WITH SYMPTOMS OF NAUSEA, "EXPLOSIVE DIARRHEA", CRAMPING, CHILLS AND <br /> VOMITING. DID NOT SEEK MEDICAL ADVICE. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Observed the improper use of gloves. Hand washing has to take place before putting gloves on. The <br /> gloves have to be discarded between handling raw foods and ready-to-eat foods. In between tasks to prevent cross <br /> contamination. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(1)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The raviolis are taken out from the walk in cooler to the prep area and are maintained at ambient <br /> temperature.They are heated to 182 F before they are served. This product must be kept at 41 F or below or at 135 F or <br /> above or use time as a public health control. Correct today.The owner will use ice. The product will be served within an <br /> hour. <br /> 2 flats of eggs being stored on the prep sink. Per cook,they were preparing. Store eggs at 45 F or below. Corrected. <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 /> FA0001686 C00046583 SCO04 05/16/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />