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SAN JOAQUIN <br />COUNTY <br />Greatness grows e, <br />Environmental Health Department <br />Time In: 940 am <br />Time Out: 10:20 am <br /> <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 />, <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 foodbome 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 41F 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. Ifs 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 000053587 SC004 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 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd