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SAN J O A Q U I N Environmental Health Department <br /> CDU NTY— <br /> � � Greatness grows her,. Time In: 10:32 am <br /> r <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 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 /> 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 /> (41 F). <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 (41 F) <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 SCO04 01/20/2022 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />