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Environmental Health Department <br /> <br />t•%^,1; -C OU N I Y <br />41115 <br />t' 4 , GreorrIPSS 9rOwS her i. Time In: 2:16 pm <br />Time Out: 2:55 pm <br />COMPLAINT INSPECTION REPORT <br />Name of Facility MIGUELS Date: 03/29/2023 <br />Address: 7555 PACIFIC AVE, STOCKTON 95207 <br />Owner/Operator: Telephone (209) 951-1931 <br />Program Element: 1600- FOOD PROGRAM Complaint #: C00055715 <br />Responsible Party Contact: <br />DESCRIPTION OF COMPLAINT ALLEGATIONS <br />The San Joaquin County Environmental Health Department received the following complaint: <br />COMPLAINANT WENT TO FACILITY FOR DINNER ON FRIDAY MARCH 24TH AT AROUND 4:30PM COMPLAINANT <br />HAD CHICKEN TACO AND CHEESE ENCHILADA RICE BEANS WITH LETTUCE, CHEESE & TOMATOES. WITHIN ONE <br />HOUR COMPLAINANT STARTED TO FEEL SYMPTOMS OF FEVER, CHILLS, VOMIT, DIARRHEA AND STOMACH <br />CRAMPING. COMPLAINANT WOULD LIKE A CALL BACK FROM INSPECTOR. <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 />#9 Cooling Methods Major <br />OBSERVATIONS: Observed three containers of beans, a five gallon bucket of gravy and two containers of rice in the <br />kitchen cooling. Beans, gravy and rice were in deep containers. Rice was observed at 57 F and 64 F. Cool potentially <br />hazardous food from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 hours by separating food into shallow <br />containers, separating food into smaller portions, or using an ice bath and stirring frequently. Discontinue practice <br />immediately. Correct today. <br />CALCODE DESCRIPTION: All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br />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 <br />portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or using containers that <br />facilitate heat transfer. (114002, 114002.1) <br />#11 Reheating Procedure for Hot Holding Major <br />OBSERVATIONS: Per manager, food is reheated with the steam table. Steam table is not an approved way to reheat food. <br />Reheat food items (with stove, oven, microwave) so that all parts of the food reach a temperature of at least 165°F for 15 <br />seconds. Correct today. <br />CALCODE DESCRIPTION: Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br />brought to a temperature of 165#F. (114014, 114016) <br />FA0002623 C00055715 S0004 03/29/2023 <br />EHD 16-23 Rev 04/07/22 Page 1 of 3 Complaint Inspection Report <br />1868 E. Hazelton Avenuel Stockton, California 952051 T 209 468-3420 F 209 464-0138 www.sjgov.org/ehd