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Complaint Investigation Summary Report #. 5105 <br />COMPLAINT ID:. C00055534 Site Location: 1904 PACIFIC AVE <br /> <br />Received by: EE0003600 BLACKWELL <br />Received Date: 1/17/2023 Complaint Received Via: PHONE <br />Assigned To: EE0009818 BAKER <br />Assigned Date: 1/17/2023 <br />Program/Element Code 1600 - FOOD PROGRAM <br />Nature of complaint: <br />COMPLAINANT STATES FOOD IS EXPIRED AND EMPLOYEES ARE ORDERED TO USE IT. EVERYTHING - INCLUDING BEEF, CHICKEN, AND <br />SHRIMP. EVEN IF IT IS BLACK STILL HAD TO USE IT. EVEN IF THE EXPIRATION DATE IS PASSED BY A COUPLE OF MONTHS, STILL HAD TO <br />USE THE FOOD. COMPLAINANT ALSO STATES NOTHING IS LABELED. FOOD IS RE-PACKED, THEN FROZEN, THEN THAWED IN HOT WATER, <br />THEN RE-FROZEN (RAW CHICKEN FOR EXAMPLE). COMPLAINANT STATES FACILITY IS CLOSED AS A RESTAURANT AND ARE ONLY DOING <br />CATERING USING A TRAILER. TRAILER RUNS 70-80 DEGREES. ICE CHESTS ARE BEING USED TO TRANSPORT RAW MEAT. WILL TAKE <br />TRAILER WITH ICE CHESTS TO OAKLAND AND SAN FRANCISCO. COMPLAINANT STATES A CUSTOMER AT ONE OF THE BAY AREA <br />CATERING JOBS COMPLAINED ABOUT GETTING SICK. <br />PROPERTY INFORMATION <br />Facility: FA0001949 - SAKURA HIBACHI CATERING <br />Site Location 1904 PACIFIC AVE <br />District 002 - MILLER, KATHERINE <br />STOCKTON, CA 95204 <br />Location Code 01 - STOCKTON <br />Cross Street PACIFIC <br />APN 12702026 <br />Complaint Status: 1:).'" V./R.1;60(Z 11 Niertf-v <br />Date Abated: (0 0130-749 Abated P?(A1CA <br />Activity Summary <br />Activity Date Recorded by <br />02/06/2023 Complaint inspection. No major violations. No re-inspection. BAKER <br />Owner is unaware of complaint and restaurant has been closed the last week of <br />December 2022 to February 1st. Complaint was made 1/17/2023. Did not <br />observed any expired foods during the inspection. Meats in coolers were within <br />their expiration dates. Did not observe any rotten food during the inspection. Did <br />not observe any food items that were not labeled during the inspection. Per <br />owner, food is thawed in the coolers not under hot water. All coolers were within <br />proper temperature ranges. <br />Ensure food is maintained at 41 F or below or 135 F and above. Ensure food is <br />thawed under refrigeration, completely submerged under cold running water, in the <br />microwave oven or during the cooking process. When catering, a written log must <br />be maintained for a minimum of 90 days after each operation to include the event <br />organizer name and contact information, location of service, menu of foods and <br />beverages served. At a catering event, mechanical refrigeration is required to <br />hold all potentially hazardous food during operation; use of <br />ice, portable cooling blocks, or ice chests/coolers is prohibited. <br />Discussed inspection report with Binh Nguyen (Owner). Official inspection report <br />was emailed to sakurahibachicatering@yahoo.com <br />5105.rpt Page 1 of 1