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chicken at the time of the inspection. Per Walter, chicken is cut, bagged and placed back into the cooler immediately. Three <br />bags of chopped chicken were near the cutting board. Chicken was cool to the touch. Raw chicken is cleaned inside•the • <br />prep sink. Chicken is cooked immediately after being removed from the cooler. Cooked shredded chicken on the steam <br />table had an observed temperature of 183 F. Steaks/beef are stored inside reach-in coolers. Some beef is chopped up and <br />returned to cooler immediately after. Beef is cooked immediately after leaving the coolers. No frozen beef observed on <br />site.Cooked shredded steak on steam table was observed at 167 F. Two boxes of meat (tripe & pork) were observed sitting <br />on the counter. Per Augustin Hernandez, the meat was delivered at approximately 10:30 am. Meat was cool to the touch. <br />Unable to verify alleged complaint. <br />Discussed report with Agustin Hernandez (Cook). Official inspection report was emailed to the operator. <br />RE-INSPECTION IN TWO WEEKS IF FOOD MANAGER CERTIFICATE IS NOT EMAILED TO LBAKER@SJGOV.ORG. <br />To minimize person-to-person contact, the signature of the person receiving the inspection report was not captured. <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: LYDIA BAKER Phone: (209) 616-3046 <br />FA0002623 C00055063 SC004 07/27/2022 <br />EHD 16-23 Rev. 04/07/22 Page 2 of 2 Complaint Inspection Report <br />1868 E. HazeIton Avenue I Stockton, California 95205 I T 209 468-3420 F 209 464-0138 I www.sjgov.org/ehd