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n° rh Environmental Health Department <br /> fl <br /> v L-t� j COUNTY <br /> c 1 � Greatness qrGws fuer Time In: 12:20 pm <br /> Time Out: 12:47 pm <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: TAQUERIA LA MEXICANA Date: 03/09/2021 <br /> Address: 2610 S TRACY BLVD, TRACY 95376 <br /> Owner/Operator: Telephone: (209)833-8226 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00053522 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> C00053522 states: "SECOND TIME SHE HAS FOUND A WORM IN HER FOOD. SHREDDED CHICKEN TO BE EXACT." <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 /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken at stove top burner--70.00°F--re-heating in process chicken at ice bath-cooling--98.00°F--96-98F range <br /> chicken at steam table--170.00°F walk-in cooler--41.00°F <br /> NOTES <br /> Owner is on site and is aware of the complaint. Owner states that his wife attempted multiple times to contact the complainant <br /> to obtain more information (such as a photo), but her calls were not returned. <br /> Owner states that the facility has not had a vector problem. The facility is serviced monthly by Consumer Choice Pest Control <br /> (or more frequently if needed). <br /> Per owner the shredded chicken is prepared as follows: raw chicken (fresh)is received from Sysco. Chicken is stored in the <br /> walk-in cooler until needed. The chicken is cleaned/prepped (trimmed of fat and cut into smaller pieces)and then boiled for a <br /> few hours. The chili sauce is added to the chicken when boiling. Onion, bell peppers and tomatoes are also added to the <br /> stock pot when boiling.After the chicken is done cooking, the stock pot is put into an ice bath to cool rapidly.After it is cooled, <br /> the chicken does into the walk-in cooler until it is needed. When the chicken is needed, it is re-heated to the proper <br /> temperature and then put at the steam table. Produce used for the shredded chicken is received whole and uncut. Employees <br /> wash and cut produce.Any imperfections/abnormalities are discarded. California chiles are re-hydrated, skinned and the <br /> stems and seeds are removed. <br /> Per owner,the facility has a high turn over of food/food does not last long. Food is rotated through using the FIFO method <br /> (First In First Out). <br /> FA0020095 C00053522 SCO04 03/09/2021 <br /> EHD 16-23 Rev.01/07/2021 Page 1 of 2 Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br />