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SAN JOAQUIN <br /> Environmental Health Department <br />COUNTY <br />--_• <br />(,:fr!:',:5) C20, <br /> Time In: 1:45 pm <br />Time Out: 2:15 pm <br />COMPLAINT INSPECTION REPORT <br />Name of Facility: BON APPETIT Date 02/23/2023 <br />Address: 757 BROOKSIDE RD, STOCKTON 95211 <br />Owner/Operator BON APPETIT MGMT CO Telephone: (209) 946-2965 <br />Program Element: 1600- FOOD PROGRAM Complaint #: C00055598 <br />Responsible Party Contact: <br />DESCRIPTION OF COMPLAINT ALLEGATIONS <br />The San Joaquin County Environmental Health Department received the following complaint: <br />TAQUERIA USES PORK, CHICKEN, AND STEAK, WHICH ARE CONTINUALLY CROSS-CONTAMINATED BETWEEN <br />EACH OTHER AND OTHER FOODS (LETTUCE, PICO DE GALLO, SOUR CREAM, ETC.). LEFT OVERS ARE COVERED <br />WITH PLASTIC AND LEFT IN FREEZER UP TO FOUR DAYS AND CONTINUALLY USED UNTIL GONE. DURING A <br />CATERING EVENT, FOOD IS LEFT OUT ON A TABLE FOR HOURS AND THEN BROUGHT BACK TO TAQUERIA <br />STATION AND SOLD TO THE PUBLIC. <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 foodbome 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 />FOOD ITEM -- LOCATION --TEMP ° F -- COMMENTS <br />No Temperature Data Collected <br />COMMENTS AND OBSERVATIONS <br />Complaint inspection. No major violations. No re-inspection. <br />Facility is not aware of complaint. Taqueria uses different spoons and tongs for each food item. Only quesadillas are cooked <br />on griddle. Did not observed any cross-contamination while on site. Per Chef Marco Alvarado, food is only prepped for two <br />days. Food is kept under temperature control if moved from steam table to freezer/refrigerator. For catering events, food is <br />only re-used per Chef Marco Alvardo's discretion. Food that has been on serving/buffet line is never kept for re-use. Only <br />items that remained in warmer and did not have public contact may potentially be used later. <br />Ensure that raw foods and ready to eat foods are kept separate to avoid cross contamination. Ensure left over food from <br />steam tables is properly cooled and stored under temperature control. Cool potentially hazardous food from 135 F to 70 F <br />within 2 hours, and then from 70 F to 41 F within 4 hours by separating food intoshallow containers, separating food into <br />smaller portions, or using an ice bath 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 was emailed to operator. <br />To minimize person-to-person contact, the signature of the person receiving the inspection report was not captured. <br />FA0014953 C00055598 S0004 02/23/2023 <br />EHD 16-23 Rev. 04/07/22 Page 1 of 2 Complaint Inspection Report <br />1868 E. Hazelton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd