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Program Element: 1600 - FOOD PROGRAM <br />Telephone: (209) 367-5411 Owner/Operator: NG, WALTER & MELISSA <br />Address: 722 W LODI AVE, LODI 95240 <br />Date: 05/13/2016Name of Facility: ZIN BISTRO <br />Food Program Complaint Inspection Report <br />12:35 pm <br />11:27 am <br />Time Out: <br />Time In: <br />San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />Complaint #: CO0041485 <br />The San Joaquin County Environmental Health Department received the following complaint: <br />COMPLAINANT ALLEGES THAT THEIR PARTY OF TWO WERE AT THE RESTAURANT ON 5/5/2016 AT <br />APPROXIMATELY 5:30 PM. COMPLAINANT ATE PORK SCALLOPINI AND DRANK WATER. COMPLAINANT BECAME <br />ILL AT APPROXIMATELY 9:00 PM WITH SYMPTOMS OF BODY ACHE, STOMACH PAIN AND DIARRHEA. THE OTHER <br />PERSON IN THEIR PARTY ATE SOMETHING DIFFERENT AND DID NOT BECOME ILL. <br />DESCRIPTION OF COMPLAINT ALLEGATIONS <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 />hand sink -- restroom -- 101.00º F hand sink -- kitchen -- 109.00º F <br />hand sink -- front -- 102.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />I spoke to "Melissa" who was not aware of complaint prior to my visit. <br />No ill employees for the last two weeks. <br />Pork scallopini is made to order. <br />Pounded out pork is kept in 2 door Bev Air refrigerator (41F) until ordered. <br />I observed two bowls of wrapped noodles stored on the same shelf of wrapped raw meats. Store raw food separate from <br />ready to eat food. Correct today. <br />Cut up prepared bacon for scallopini is kept in 2 door reach-in/under prep (44F). Provide a temp of 41F or lower of this unit, <br />correct today. <br />I observed ice machine and ice scoop used for ice. Scoop is stored in basket with ceramic bowls. <br />Store ice scoop separate from other items. Correct today. <br />sanitizer bucket is at 400ppm (quat) <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) 468-9851 <br />melissa ng, <br />STEPHANIE RAMIREZ <br />Page 1 of 1EHD 16-23 Rev. 06/30/15 Food Program Complaint Inspection Report <br />FA0000497 CO0041485 SC004 05/13/2016