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SANOAQU I N Environmental Health Department <br /> COUNTS IY <br /> Creorrie3S grows here. Time In: 11:05 am <br /> Time Out: 11:54 am <br /> Food Program Complaint Inspection Report <br /> Name of Facility: ARROYOS CAFE Date: 02/06/2020 <br /> Address: 2381 W MARCH LN, STOCKTON 95207 <br /> Owner/Operator: ARROYO, MARIO Telephone: (209)472-1661 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00051558 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ALLEGES THE PORK BURRITO THEY ORDERED CONTAINED RAW MEAT AND THEY BECAME ILL <br /> AFTER EATING IT.ALLEGES GRANDDAUGHTER HAS BEEN VOMITING ALL NIGHT. SHE ORDERED A CHILE <br /> RELLENO AND A TOSTADO. <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 /> Spoke with the owner and informed him about the alleged complaint, see above The owner stated there had been no <br /> complaints regarding this matter. He stated there had not been any employees sick a week before the alleged complaint. <br /> Employees do not work at other food facilities. Employees have not traveled outside the country. <br /> Pork burrito. The meat is cooked by itself to 200 F and then it is cooked with the sauce to 200 F.The meat is cooled with a ice <br /> rod to 41 F and placed inside the walk in cooler, current temperature is 36 F.The meat is reheated to boil and then placed on <br /> the steam table, current temperature is 167 F. It is served from the steam table. <br /> Tostada is made with beans and monterey jack cheese and either chicken or beef.The meats are precooked and cooled the <br /> same way the pork is cooked as described above. Cheese on prep table is at 41 F. Both meats are at 167 F or above on the <br /> steam table. Beans are made daily.The beans are at 167 F on the steam table.Chile rellenos are made a day before or daily <br /> cooled and stored in the walk in cooler.They are made with cheese and egg. Current temperature is 40 F.The food is <br /> warmed in the microwave oven and then in hot oil on the stove when they are ordered. <br /> Hand washing facilities provided and used. Utensil washing is provided as required. <br /> Employees have food safety training. <br /> Continue the proper cooking and cooling and maintaining the food at 41 F or below or at 135 F or above. <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: Mario Arroyo, owner <br /> EH Specialist: VIDAL PEDRAZA Phone: (209)468-0334 <br /> FA0001483 C00051558 SCO04 02/06/2020 <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 />