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SAN <br /> J D A Q U I N Environmental Health Department <br /> •=i' <br /> —COL-) N I Y <br /> r• F o- Time In: 9:15 am <br /> Greatness grows �rer�, <br /> Time Out: 9:30 am <br /> Food Program Complaint Inspection Report <br /> Name of Facility: UNIVERSITY OF THE PACIFIC Date: 11/14/2017 <br /> Address: 3601 PACIFIC AVE, STOCKTON <br /> Owner/Operator: Telephone: <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00045092 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> LOCATED IN THE UNIVERSITY OF THE PACIFIC CAFETERIA. COMPLAINANT ALLEGES RAW AND COOKED FOOD <br /> NOT BEING STORED PROPERLY,TEMPERATURES NOT BEING TAKEN, EMPLOYEES ARE NOT AWARE OF WHAT <br /> TEMPERATURES SHOULD BE, NOT PROPERLY WASHING HANDS, FOOD BEING SERVED RAW(CHICKEN). <br /> COMPLAINANT STATES THAT STUDENTS ARE GETTING SICK. <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 /> #7 Hot and Cold Holding Temperatures Major <br /> OBSERVATIONS:The 4 door cooler-upstairs was not cold enough at 55 F.All potentially hazardous foods shall be kept at <br /> 41 F or lower at all times.All cooks shall check food temperatures from the coolers and after they are cooked on a routine <br /> basis. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> beef/chicken--4 door cooler--55.00°F 4 door cooler--upstairs--55.00°F <br /> NOTES <br /> Spoke to kitchen manager who was aware of the raw chicken incident. He stated that a cook did not grill a piece of chicken <br /> for the required time. The customer took a picture of the"raw" piece and returned it to the cashier. He also stated that no one <br /> has said that they got sick from their food. <br /> They do not allow employee's to work when they are ill. <br /> Observation: Raw meats stored correctly in one walk in cooler. Cooked food is stored in another walk in just for cooked foods. <br /> Not all cooks had thermometers, hand wash stations have soap and paper towels-employee's washing hands on a routine <br /> basis.The 4 door cooler-upstairs was out of temperature. <br /> Correction: Have cooks take food temperatures from coolers daily. Grilled food shall be checked (take temperatures)on a <br /> routine basis. Instruct them on proper cooked food temperatures. Chicken 165 F, Beef 155 F, Pork 145 F. See Routine <br /> inspection for other violations. <br /> Corrections: See report details <br /> C00045092 SC444 11/14/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />