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Environmental Health Department <br /> Time In: 10:43 am <br /> Time Out: 12:26 pm <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: ESMERALDAS AUTHENTIC MEXICAN REST Date: 02/13/2024 <br /> Address: 1222 W COLONY RD, RIPON 95366 <br /> Owner/Operator: BOLANOS, ESMERALDA Telephone: (209)599-7771 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00056390 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT STATES THAT THEY ORDERED THE FAMILY CHICKEN ENCHILADA PLATTER FROM THE FACILITY <br /> ON 02/02/2024 AT AROUND 6:30PM. COMPLAINANT STATES THEY BEGAN FEELING SYMPTOMS OF BODY ACHES, <br /> CHILLS,VOMITING,AND DIARRHEA A DAY AND A HALF AFTER EATING. COMPLAINANT STATES THEY DID NOT <br /> SEE A DOCTOR. COMPLAINANT IS CONCERNED IT MAY BE BECAUSE OF A CHEESE RECALL. <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 foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer bucket is set up with chlorine 10 ppm. Provide chlorine 100 ppm in sanitizing solution today. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS: I observe raw meat containers stored on the same shelves with dressing and above broth containers. <br /> Stop this practice immediately. Store raw meat at bottom shelves and cooked food on top shelves at all times. Corrected on <br /> site. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Cheese -On cold hold unit/prep line--40.00°F Walk in cooler--41.00°F <br /> cold hold unit--Prep line/cooking area--41.00°F Prep sink--120.00°F <br /> Hand sink Cooking area--114.00°F Drawers cooler--under griddle--39.00°F <br /> Hand sink Waitress station--102.00°F 3 comp sink--121.00°F <br /> Sauce--Hot hold/prep line--157.00°F <br /> COMMENTS AND OBSERVATIONS <br /> Complaint inspection. <br /> FA0018417 C00056390 SCO04 02/13/2024 <br /> EHD 16-23 Rev.04/07/22 Page 1 of 2 Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br />