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Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 466-2269 Owner/Operator: WEN, BING <br />Address: 2532 E MAIN ST, STOCKTON 95205 <br />Date: 04/15/2022Name of Facility: SHERMAN'S CHINESE RESTAURANT <br />Food Program Complaint Inspection Report <br /> 1:07 pm <br />12:07 pm <br />Time Out: <br />Time In: <br />Complaint #: CO0054816 <br />The San Joaquin County Environmental Health Department received the following complaint: <br />COMPLAINANT STATED THEY WERE AT FACILITY 6 - 8 WEEKS AGO, AND THEY BECAME ILL FROM EATING FRIED <br />CHICKEN, RICE, AND BROCCOLI CHICKEN OR BROCCOLI BEEF. COMPLAINANT ALSO STATED GLOVES ARE NOT <br />AVAILABLE; AND CUSTOMERS DO NOT WASH THEIR HANDS OR USE GLOVES, WHILE TOUCHING FOOD <br />UTENSILS. RESTROOMS WERE FILTHY. WHEN STANDING NEAR RESTROOMS, THE AREA SMELLS STRONGLY <br />OF CIGARETTE SMOKE. <br />DESCRIPTION OF COMPLAINT ALLEGATIONS <br />Environmental Health Department <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 />No Temperature Data Collected <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />I went to the facility and spoke to the owner who was not aware of this complaint. <br />I observed the back screen door near the restrooms and observed a slight smoke smell. <br />Per owner he and employees take smoke breaks near the back door (outside) and they will take breaks further from the <br />building starting today. <br />There has not been any ill employees for the last two weeks. <br />Fried chicken is prepared by: <br />Taking frozen chicken that comes to the facility frozen and is kept in the walk-in freezer. <br />Chicken that is going to be used for fried chicken is taken out of the walk-in freezer and placed in the walk-in refrigerator (41F) <br />overnight. <br />I observed a container of raw chicken stored next to a container of cut onions and jalepenos in walk-in. <br />Store raw foods separate from ready to eat foods. <br />When chicken is taken out of the walk-in, chicken is placed in the prep sink under running water if more thawing is needed. <br />Chicken is then cut and seasoned and placed back in the walk-in.Chicken that is prepped for battering and deep frying is <br />placed in the display refrigerator across from cooking equipment (41F). <br />I observed an employee place battered raw chicken in deep fryer and then wash hands without using soap. <br />Employee was reminded to use soap and then washed hands correctly. <br />Chicken is deep fried for approximately 15 minutes. <br />Fried chicken out of deep fryer (200F). <br />Broccoli and Chicken: <br />Frozen chicken is is placed in the walk-in to defrost and then is cut and then is boiled in the wok, boiled chicken temp (193F). <br />Boiled chicken is then cooled for approximately 1 hour then chicken is placed in the walk-in or in the 2 door reach-in under <br />prep (45F) <br />Provide this unit at 41F or lower. <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program Complaint Inspection Report <br />FA0004642 CO0054816 SC544 04/15/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com