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COMPLAINT INSPECTION REPORT <br /> 1:15 pm <br />12:30 pm <br />Time Out: <br />Time In: <br />Environmental Health Department <br />Name of Facility: TOGOS EATERY Date: 06/15/2021 <br />Address: 1115 S MAIN ST, MANTECA 95336 <br />Owner/Operator: Telephone: (209) 627-7286 <br />Program Element: 1600 - FOOD PROGRAM Complaint #: CO0053891 <br />Responsible Party Contact: <br />DESCRIPTION OF COMPLAINT ALLEGATIONS <br />The San Joaquin County Environmental Health Department received the following complaint: <br />ON JUNE 6TH; WHILE COMPLAINANT WAS WAITING FOR ORDER THEY OBSERVED MANY HEALTH CODE <br />VIOLATIONS. USING THE SAME CONTAINER FOR WEIGHING OF DIFFERENT MEATS. COMPLAINANT DID NOT <br />WITNESS EMPLOYEE WASHING HANDS IN BETWEEN CHANGING GLOVES. WITH GLOVES ON THEY WERE <br />CONSTANTLY TOUCHING THEIR MASK AND THEN TOUCHING SANDWICHES BEING PREPPED. ONE EMPLOYEE <br />NEVER CHANGED GLOVES THE WHOLE TIME COMPLAINANT WAS THERE AND THEY EVEN HANDLED MONEY. <br />THE WHOLE BACK OF THE COUNTER WAS A MESS AND NOT WIPED DOWN IN BETWEEN ORDERS. DIRTY <br />DISHES STACKED AND SHOVED EVERYWHERE. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizer bucket is not set up at the front prep line. Set up bucket with QUAT 200 ppm or more or with <br />chlorine 100 ppm or more immediately. Corrected on site. QUAT in sanitizing solution is at 200 ppm. I observe employee <br />sanitizing all the front prep area. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br />OVERALL INSPECTION NOTES AND COMMENTS <br />No Temperature Data Collected <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Complaint inspection. <br />As per owner he is aware of the complaint as a newly hired employee, not having food handling training yet, caused this <br />complaint by a customer. Owner coached the newly hired employee on washing hands frequently and between task. New <br />hired employee is in the process of having food handling training. <br />During my visit, I observed employees, wearing gloves to prepare sandwiches, washed hands with hot water(104F front hand <br />sink) and soap between tasks and after handling money. I observe this practice is adopted many times during my inspection. <br />On site, they sell meat Deli ( beef, pork and turkey). They use one container to weigh beef deli to be heated to prepare one of <br />their hot sandwiches. I don't observe any cross contamination during my visit. During my visit, I didn't observe any of the <br />employees touching their masks with worn gloves. I don't see any dirty utensils stacked at the front prep line. Sanitizer bucket <br />is set up with QUAT 200 ppm at the back prep area <br />Page 1 of 2EHD 16-23 Rev. 01/07/2021 Complaint Inspection Report <br />FA0004134 CO0053891 SC004 06/15/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd