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SAN JOAQUIN <br /> Environmental Health Department <br />COUNTY <br />Time In: 10:32 am <br />Time Out: 11:39 am <br />Food Program Complaint Inspection Report <br />Name of Facility: CASA FLORES RESTAURANT Date: 01/20/2022 <br />Address: 3499 BROOKSIDE RD, STOCKTON 95219 <br />Owner/Operator: PELLARIN ENTERPRISES Telephone: (209) 474-2272 <br />Program Element: 1600 - FOOD PROGRAM Complaint #: C00054601 <br />DESCRIPTION OF COMPLAINT ALLEGATIONS <br />The San Joaquin County Environmental Health Department received the following complaint: <br />COMPLAINANT STATES THEY GOT FOOD POISONING FROM FOOD FACILITY PICKED UP FOOD AT 5:15 PM EAT <br />FOOD AROUND 5:35 PM PARENTS GOT SICK 10 MINUTES AFTER EATING. ORDERED TWO GREEN CHICKEN <br />ENCHILADA DINNERS WITH RICE AND BEANS, ONE RED CHICKEN ENCHILADA PLATE WITH RICE AND BEANS. <br />ALSO FACILITY LEAVE TOOTHPICKS INSIDE CHIMICHANGA; FACILITY FORGETS TO TAKE THEM OUT. <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 />I went to the facility and spoke to a server and the manager of the facility, who were aware of the compliant prior to this <br />investigation. <br />Green chicken enchiladas: <br />tomatillo sauce, chicken, cheese wrapped in a corn tortilla <br />Prepared green chicken enchilada (209F) <br />Red chicken enchiladas: <br />cooked chicken with tortilla and brown and red gravy <br />Chicken that is used for both dishes are prepared in this manner, <br />whole chickens are cooked and then cooled for approximately 2.5 hours, chicken is then shredded and placed in the walk-in <br />(41F). <br />Chicken is prepared by placing shredded chicken from the walk-in onto the stove and reheating chicken with red sauce. <br />I did not observe shredded chicken in the walk in or reheating on the stove at this time. <br />Ensure that chicken is reheated to a minimum of 165F. <br />I observed whole chickens that were out of the oven cooling, that cool for 2.5 hours, per cook. <br />I observed the whole chickens being shredded.Rice and beans are prepared by taking the dry products from food storage <br />containers and boiled. <br />Once beans are boiled for an hour and 40 minutes they are strained and seasoned with onions and spices and placed in the <br />bean grinder and then the walk-in (41F) <br />I observed a container of ground beans stored on the top shelf of the walk-in that are uncovered. <br />Cover ground beans and other food items that are uncovered (container of shrimp etc.) <br />Once beans are taken from walk in they are mashed and reheated on the stove. <br />I observed reheated beans on the stove (197F) <br />After reheating, beans are placed on the hot hold steam table (185F) <br />I observed red sauce and sauce with beef (containers cooled in ice) that are divided into containers and are cooling. <br />FA0012296 C00054601 SC004 01/20/2022 <br />EHD 16-23 Rev. 06/30/15 <br />Page 1 of 2 Food Program Complaint Inspection Report <br />1868 E. Hazelton Avenue I Stockton, California 952051 T 209 468-3420 I F 209 464-0138 I www.sjcehd.com