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S A N _J OAQ I I I N Environmental Health Department <br /> COUNTY Iii <br /> Gr£Otn�SS growsrThere. Time In: 10:43 am <br /> ''crFou-• <br /> Time Out: 11:28 am <br /> Food Program Complaint Inspection Report <br /> Name of Facility: THAI THAI Date: 02/04/2020 <br /> Address: 222 N EL DORADO ST, STOCKTON 95202 <br /> Owner/Operator: CHAITRONG, RACHANE Telephone: (209)464-2999 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00051512 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> ORDERED BEEF SALAD.ALLEGES TWO COWORKERS BECAME SICK IMMEDIATELY AFTER EATING.ALLEGES <br /> BEEF DID NOT TASTE RIGHT. <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 /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> Upon arrival I spoke with management in regards to the nature of the complaint and asked if management knew of a <br /> complaint similar being made. Management stated having no idea of a complaint similar to this one stated but invited me to <br /> conduct my inspection. Once in the back of the house, I spoke with the chef in order to understand how the beef salad is <br /> prepared.The chef stated that the beef is removed from the freezer and placed in the walk in cooler over night to thaw,from <br /> here is it removed in the morning and steam cooked with boiling water and then let cooled in order to be placed in the prep <br /> cooler. From here if an order is made then the beef is cooked once again on the stove before being added to the final salad <br /> product.The prep cooler,walk in cooler, beef and vegetables were all tempted and were under the danger zone temperature. <br /> Once again I spoke with management in regards to staff being ill and management stated no staff has been to work ill, no <br /> staff has left thecountry for any reason, and no changes have been made to the suppliers in which the products are originally <br /> purchased from. <br /> Observed no current violations while on site. <br /> Official inspection report emailed. <br /> Walk in cooler-38F <br /> 2 Dr Prep cooler-37F <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: fanny thongrasmy, owner <br /> EH Specialist: VICTOR ACEVEDO Phone: (209)468-0337 <br /> FA0016489 C00051512 SCO04 02/04/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />