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Complaint Investigation Summary Report #: 5105 <br />COMPLAINT ID:,C00055598 Site Location: 737 BROOKSIDE RD <br />Received by: EE0007541 FIELD Received Date: 2/13/2023 <br /> Complaint Received Via: PHONE <br />Assigned To: EE0009818 BAKER <br /> Assigned Date: 2 /13/2023 <br />Program/Element Code 1600 - FOOD PROGRAM <br />Nature of complaint: <br />TAQUERIA USES PORK, CHICKEN, AND STEAK, WHICH ARE CONTINUALLY CROSS-CONTAMINATED BETWEEN EACH OTHER AND OTHER <br />FOODS (LETTUCE, RICO DE GALLO, SOUR CREAM, ETC.). LEFT OVERS ARE COVERED WITH PLASTIC AND LEFT IN FREEZER UP TO FOUR <br />DAYS AND CONTINUALLY USED UNTIL GONE. DURING A CATERING EVENT, FOOD IS LEFT OUT ON A TABLE FOR HOURS AND THEN <br />BROUGHT BACK TO TAQUERIA STATION AND SOLD TO THE PUBLIC. <br />PROPERTY INFORMATION <br />Facility: FA0014953 - BON APPETIT <br />Site Location 757 BROOKSIDE RD <br />STOCKTON, CA 95211 <br />Cross Street <br /> <br />District 002 - MILLER, KATHERINE <br />Location Code <br /> <br />APN 110200 I <br /> <br />Complaint Status: bE—lAztuctib 1J2 -to AyWr <br />Date Abated; a—e0,3 Abated By: F-2-77 1q <br /> <br />Activity Summary Summary <br />Activity Date Recorded by <br />02/23/2023 Complaint inspection. No major violations. No re-inspection. BAKER <br />Facility is not aware of complaint. Taqueria uses different spoons and tongs for <br />each food item. Only quesadillas are cooked on griddle. Did not observed any <br />cross-contamination while on site. Per Chef Marco Alvarado, food is only <br />prepped for two days. Food is kept under temperature control if moved from <br />steam table to freezer/refrigerator. For catering events, food is only re-used per <br />Chef Marco Alvardo's discretion. Food that has been on serving/buffet line is <br />never kept for re-use. Only items that remained in warmer and did not have public <br />contact may potentially be used later. <br />Ensure that raw foods and ready to eat foods are kept separate to avoid cross <br />contamination. Ensure left over food from steam tables is properly cooled and <br />stored under temperature control. Cool potentially hazardous food from 135 F to <br />70 F within 2 hours, and then from 70 F to 41 F within 4 hours by separating food <br />into shallow containers, separating food into smaller portions, or using an ice bath <br />and stirring frequently. Ensure food that is served to the public is not returned and <br />re-served. <br />Discussed inspection report with Marco Alvarado (Chef). Official inspection report <br />was emailed to marco.alvarado@cafebonappetit.com <br />Called complainant with findings. <br />5105. rpt Page 1 of 1