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#9 Cooling Methods OBSERVATIONS: I observe a big container of cooked beans stored in the walk in cooler. Start today adopting one of the approved cooling method by dividing hot food to small shallow containers to be rapidly cooled in one of cooling units on site/ adopt other approved cooling method if applicable. CALCODE DESCRIPTION: All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or using containers that facilitate heat transfer. (114002, 114002.1) #27 Food Protected from Contamination OBSERVATIONS: I observe many raw meat containers, in walk in cooler and 2 D cooler at the prep area, stored on top shelves to cooked food containers or ready to eat food containers. I observe uncovered sour cream container stored under raw meat container in the walk in cooler. I observe diced tomatoes container, stored uncovered beside raw meat container. Stop this practice immediately. Store raw meat containers at bottom shelves away from the cooked food or ready to eat food containers today to avoid any potential contamination. I observe the person in charge voluntarily discarding the sour cream. CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, t), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143(c)) OVERALL INSPECTION NOTES AND COMMENTS FOOD ITEM -- LOCATION --TEMP ° F --COMMENTS Walk in cooler --41.00° F COMMENTS AND OBSERVATIONS Complaint inspection. As per person in charge, he is not aware of the complaint. No reported illness by employees. No employees working for other food facilities, day care or health care facilities. Staff consuming food eaten by complainant. No out of the country traveling by employees. As per person in charge, chicken quesadilla is made of grilled chicken with cheese, tomatoes, cilantro, guacamole and sour cream on a tortilla. Raw chicken are received frozen. Boxes are stored in the walk in freezer. chicken pulled from the freezer to be held in the walk in cooler to be thawed overnight. Raw chicken are thoroughly cooked on griddle and then held on the hot hold unit at the cooking area at temp 135F and above. All food items on the hot hold, including the grilled chicken, have temp at 135F or more. Sanitizer buckets are set up with chlorine 200 ppm. Gloves are used when they prepare or cook food. Hand wash station has temp at 118F and fully supplied with soap and paper towels.All ware wash sinks ( 3 comp, prep and mop sinks) have temp at 120F or more. Food items on the salad bar, in the dining area, have temp at 45F or below. Probe thermometer is available on site. Bleach is used to sanitize surfaces. Dish washer has chlorine 5Oppm. Chlorine test strips are available on site. Rest rooms hand sinks have hot water 100F or more and fully supplied with soap and air blower to wash and dry hands. RE INSPECTION IS REQUIRED IN 1 WEEK. 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 Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist: GEHANE FAHMY Phone: (209) 616-3052 FA0004553 C00055307 SC004 10/19/2022 EHD 16-23 Rev, 04/07/22 Page 2 of 2 Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd