Laserfiche WebLink
Q N.;.]OAQ U I N Environmental Health Department <br /> —COUNTY <br /> Time In: 1:45 pm <br /> Time Out: 2:20 pm <br /> Food Program Complaint Inspection Report <br /> Name of Facility: DE VINCI'S DELICATESSEN Date: 01/10/2019 <br /> Address: 4555 N PERSHING AVE, 95207 <br /> Owner/Operator: Telephone: (209) 957-2750 <br /> Program Element: 1600 - FOOD PROGRAM Complaint#: C00048245 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> FACILITY LOCATED AT 4555 N PERSHING AVE SUITE 21 STOCKTON CA 95207. COMPLAINANT TASTED A <br /> SAMPLE OF TORTELLINI FROM ONE OF THEIR WARMING TRAYS THEY HAVE BEHIND THE PLEXI-GLASS AND IT <br /> WAS BARLEY ROOM TEMPERATURE. COMPLAINANT ADVISED THE EMPLOYEE OF THE TEMPERATURE AND <br /> ASKED EMPLOYEE HOW LONG HAD THE TRAY OF PASTA HAS BEEN SITTING AND EMPLOYEE RESPONDED NOT <br /> SURE, MAYBE TWO HOURS. PLEASE CONTACT COMPLAINANT WITH RESULTS OF INSPECTION. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM --LOCATION --TEMP° F--COMMENTS <br /> baked chicken--steam table-- 163.00°F tortellini-pesto--steam table-- 135.00°F <br /> ravioli--steam table-- 145.00° F tortellini-alfredo--steam table-- 135.00°F <br /> pesto penne--steam table-- 136.00°F stew/soup--steam table-- 137.00°F <br /> green beans--steam table-- 140.00°F potatoes--steam table-- 167.00°F <br /> spagetti--steam table-- 136.00°F Lasagna--steam table-- 164.00°F <br /> chicken stroganof--steam table-- 140.00°F <br /> NOTES <br /> Spoke to kitchen manager who was not aware of this complaint. <br /> Food process: Almost all of the food is prepared on the same day and placed on the steam table the minute it is ready. <br /> lasagna is prepared ahead of time and stored in the walk in cooler. It is re-heated in the oven to 165 F (probe thermometer is <br /> working ok).Spagetti noddles are cooked al dente and placed in the walk in cooler. Noodles are then re-heated and mixed <br /> with hot sauce before they are placed on the steam table. Tortellini is boiled for 10 min and mixed with sauce, then placed on <br /> steam table. Manager also stated that steam table is turned on at 8:30 am and food is placed on it at 9:30 am <br /> Observations: All food on steam table is 135 F or higher <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code. If a reinspection is required,fees will be assessed at the current hourly rate. <br /> A� <br /> Received by: Name and Title: oscar cordero, manager <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209) 953-7817 <br /> FA0002515 C00048245 SCO04 01/10/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 952051 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />