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Complaint Status: -1 /4We/A 121\ fl <br />1-1 1-70N— <br />vi/oWthio <br />A.e,t471F8' Date Abated: Abated By: <br />Complaint Investigation Summary Report #. 5105 <br />COMPLAINT ID: C00055781 Site Location: 2407 W MARCH LN <br />Received by: EE0006213 PEDRAZA <br /> Received Date: 4/17/2023 Complaint Received Via: PHONE <br />Assigned To: EE0009818 BAKER <br /> <br />Assigned Date: 4/17/2023 <br />Program/Element Code 1600- FOOD PROGRAM <br />Nature of complaint: <br />COMPLAINANT ALLEGES BECOMING ILL WITH SYMPTOMS OF NAUSEA, VOMITING AND DIARRHEA, AFTER EATING NACHOS BELL GRANDE. <br />THE FOOD TASTED BITTER AND GROSS. <br />PROPERTY INFORMATION <br />Facility: FA0006647 - TACO BELL #041363 <br />Site Location 2407 W MARCH LN District 002 - MILLER, KATHERINE <br />STOCKTON, CA 95207 <br />Location Code 01 - STOCKTON <br />Cross Street QUAIL LAKES <br />APN 11222050 <br />Activity Summary <br />Activity Date Recorded by <br />04/17/2023 Complaint inspection. No violations identified. No re-inspection. BAKER <br />Manager was unaware of complaint. No employees reported any illness. <br />Observed Food Manager Certification for Jeffrey Dondunay with an expiration date <br />of 8/29/2025. Hand washing station was complete with soap, paper towels and <br />warm water. Employees use gloves when preparing food. Quat sanitizer was <br />observed at 300 PPM. Sanitizer buckets and cloths set up at stations. Did not <br />observe any sources of contamination during the inspection. Nachos Bellgrande <br />contain chips, ground beef, nacho cheese, sour cream, beans and tomatoes. <br />Chips are stored in a box in the dry storage area and moved to the warming <br />cabinet as needed. Beef is received pre-cooked in bags and are stored inside the <br />walk-in cooler. Walk-in cooler was observed at 40 F. Beef is then cooked for 30 <br />minutes in the thermalizer to a temperature of 165 F, moved to the warming <br />cabinet and then to the steam table as needed. Nacho cheese is stored in bags in <br />the dry storage area and are heated in the thermalizer for 30 minutes to 165 F. <br />Nacho cheese is then moved to the steam table and served to the customer. Sour <br />cream is stored in a dispensing tube in the walk-in cooler and then stored for a <br />maximum of four hours at the prep line. Beans are stored in the dry storage area <br />and are re-hydrated for 45 minutes to 165 F. Beans are then moved to the <br />warming cabinet and to the steam table as needed. Tomatoes are received <br />pre-cut and stored inside the walk-in cooler and moved to the prep table as <br />needed. All temperatures were 41 F and below or 135 F and above. <br />Discussed report with Jeffrey Dondunay (Manager). Official inspection report was <br />emailed to rs015842©tacobell.corn <br />Emailed complainant with findings. <br />5105.rpt <br />Page 1 of 1