Laserfiche WebLink
SAN)J DAIJ I N Environmental Health Department <br /> sr <br /> C 0 U NTY <br /> Time In: 9:40 am <br /> Greatness grows here. <br /> Time Out: 10:20 am <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: FAGUNDES BROS CUSTOM MEATS Date: 03/30/2021 <br /> Address: 142 JASON ST, MANTECA 95336 <br /> Owner/Operator: Telephone: (209)239-4184 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00053587 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> PURCHASED RIBS SATURDAY 03/20/21 AT 3:30PM; HAD RIBS FOR DINNER AT 4PM-SYMPTOMS STARTED AT 7PM <br /> VOMIT, FEVER, SEVER DIARRHEA. <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 /> Complaint inspection. <br /> Owner is aware of the complaint. Operator took the corrective measures to deal with the complaint. <br /> No reported illness by employees. No employees working with other food facilities or daycare facilities.Valid food manager <br /> certificate on site and all staff receiving food safety training. Staff consuming food eaten by complainant. No out of the country <br /> traveling by staff. <br /> As per owner, raw meat is received frozen or at 41 F temperature to be stored in the walk in cooler/walk in freezer. <br /> Raw meat, pulled from cooler, is marinated in the meat prep room. Marinated meat is placed on the outside BBQ to be <br /> cooked then cooked meat is stored in warmer inside the facility to be served. By checking walk in cooler temp, it is at 38F. <br /> Food in the warmer, is at 154F. Warmer air temp is at 140F. Meat prep area has QUAT sanitizer pump at the 3 comp sink, <br /> with 300 ppm. Buckets are set with chlorine 100 ppm at the food prep stations.All hand sinks have temp at 100F or more and <br /> fully supplied with soap and paper towels. 3 comp sink has temp at 124F. <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: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0000929 C00053587 SCO04 03/30/2021 <br /> EHD 16-23 Rev.01/07/2021 Page 1 of 1 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 />