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SAN JOAQUIN Environmental Health Department Time In: 1:27 am Time Out: 234 am COMPLAINT INSPECTION REPORT Name of Facility: APPLEBEES NEIGHBORHOOD GRILL & BAR Date: 07/20/2023 Address 1272 E YOSEMITE AVE, MANTECA 95337 Owner/Operator: DHAROD, SUNIL _ Telephone: (209) 824-4499 Program Element: 1600- FOOD PROGRAM Complaint #: C00056001 Responsible Party Contact: DESCRIPTION OF COMPLAINT ALLEGATIONS The San Joaquin County Environmental Health Department received the following complaint: COMPLAINANT ATE AROUND 8PM 7/18/2023. COMPLAINANT ATE THE BOURBON STREET CHICKEN AND SHRIMP AND CAESAR SALAD. AT lOPM THAT EVENING COMPLAINANT HAD AN UPSET STOMACH AND DIARRHEA ALL THROUGH THE NIGHT AND I COULDN'T SLEEP . NO DOCTOR SEEN. VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodbome illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. OVERALL INSPECTION NOTES AND COMMENTS FOOD ITEM -- LOCATION --TEMP ° F -- COMMENTS No Temperature Data Collected COMMENTS AND OBSERVATIONS Complaint inspection. As per managers, they are no aware of the complaint. No reported illness by employees. No employees working for other food facilities, day care or health care facilities. Staff consuming food eaten by complainant. No out of the country traveling by employees. Bourbon Street Chicken & Shrimp is made with grilled chicken, onion, mushroom, garlic butter and garlic mash potatoes. Caesar Salad is made with lettuce, parmesan cheese, croutons, caesar dressing and grilled chicken. Chicken and shrimp are received raw and frozen to be stored in the walk in freezer, pulled in the walk in cooler ( 40F) to defrost for 2 days and to be held in the 6 drawers cooler ( 39F), under the grilled to be cooked to order. Produce are received to be held in the walk in cooler then cut to be held on the cold hold units at the prep line and the cook line. All cooling units and food items held on, at the prep line and cook line have temp at 41F or below.All food items on the steam table, are at 135F or above. Mash potatoes are received pre cooked and packaged to be heated and held on the steam table ( 181F). Sanitizer buckets are set up with SmartPower with the recommended concentration to sanitize surfaces. Strips are available. Hand sinks, at all back stations and in the rest rooms, have hot water at 100F, accessible and fully supplied with soap and paper towels. All food manager certificates and food handler cards are valid and on site. Raw meat containers in the walk in cooler, are stored on bottom shelves and produce, ready to eat food, deli, dairy, are stored on top shelves. I don't see any source of potential contamination. Dish washer chlorine is at 50 ppm. I observe some employees washing hands between tasks. Accurate probe thermometer is available on site. Chemicals are stored in separate room away from food prep area and clean utensils storage area. Employees are using gloves to prepare food and gloves are available. FA0013623 C00056001 SC004 07/20/2023 EHD 16-23 Rev. 04/07/22 Page 1 of 2 Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd