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Complaint Investigation Summary <br /> Report #: 5105 <br />COMPLAINT ID: C00055812 Site Location: 1025W ROBINHOOD DR <br />Received by: EE0000467 CARRUESCO Received Date: 5/1/2023 <br /> <br />Complaint Received Via: AGENCY REFERRAL <br />Assigned To. EE0009818 BAKER <br /> <br />Assigned Date: 5/1/2023 <br />Program/Element Code 1600 - FOOD PROGRAM <br />Nature of complaint: <br />CUSTOMER ATE PRAWNS, PINEAPPLE, PORK, AND CHICKEN AND DUMPLINGS ON 04/18/2023. A DAY LATER EXPERIENCED FEVER, <br />DIARRHEA, VOMITING, CHILLS, AND FATIGUE. HAD THOSE SYMPTOMS FOR 3 DAYS THEN WENT TO PHYSICIAN. STOOL CULTURE <br />DETECTED GENETIC MATERIAL OF THE BACTERIA SALMONELLA. <br />PROPERTY INFORMATION <br />Facility: FA0001056 - BE! JING BUFFET <br />Site Location 1025 W ROBINHOOD DR District 002 - MILLER, KATHERINE <br />STOCKTON, CA 95207 <br />Location Code 01 - STOCKTON <br />Cross Street STRATFORD CIR <br /> <br />APN 10213028 <br />Complaint Status: <br />Date Abated: r MQ&q)) A b N V LO OY &WO- <br />Activity Summary <br />Activity Date <br />Recorded by <br />05/01/2023 Complaint inspection. One major violation. Re-inspection in two weeks. BAKER <br />Operator unaware of complaint. No other similar complaints reported. No <br />employees sick per operator. Food manager certification available for Zhong Xiao <br />with an expiration date of 1/20/2028. Food handler cards were lacking for <br />employees. Hand washing stations were observed complete with warm and cold <br />water, paper towels and soap. Restrooms were observed complete with hand <br />washing station and toilet paper. Sanitizer buckets and cleaning cloths were not <br />set up at each work station. Dishwasher was observed sanitizing at a <br />concentration of 25 PPM chlorine. 50 PPM is minimum required concentration for <br />dishwasher. Quat dispenser was showing sufficient concentration of sanitizer at <br />200 PPM. Probe thermometer was lacking. Prawns, chicken and pork are <br />received frozen and stored inside the walk-in freezer. Walk-in freezer was <br />observed at correct temperature. Meat is then thawed under cold running water <br />per operator. Prepared and moved to the walk-in cooler prior to cooking. Walk-in <br />coolers and small coolers observed at 41 F or below. Observed crab meat being <br />stored over the top of grapes and lettuce in the walk-in cooler. Several coolers <br />were observed with uncovered food items. Pineapples are received whole, stored <br />at room temperature and then cut and cleaned and stored inside walk-in cooler. <br />Took temperatures of several food items in the buffet area. All temperatures were <br />at 135 F and above or 41 F and below except the Stick Chicken was observed at <br />127 F. Dumplings are received pre-made, stored in the freezer and then fried <br />prior to serving to the customer. <br />Official inspection report was emailed to beijingbuffetstockton©gmail.com <br />Emailed complainant the inspection report. <br />05/15/2023 First re-inspection for complaint. All violations corrected. No re-inspection. BAKER <br />Official inspection report was emailed to beijingbuffetstockton@gmail.com <br />5105.rpt Page 1 of 1