Laserfiche WebLink
Time In: 1125 am <br /> - Time Out: 12:15 om <br /> oPAutn. San Joaquin County <br /> Environmental Health Department <br /> ` 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www.sjgov.org/ehd <br /> d4'•8'dN <br /> Food Program Complaint Inspection Report <br /> Name of Facility: CAROLINA/LOS TRES PRIMOS Date: 06/06/2017 <br /> Address: 4555 N PERSHING AVE, STOCKTON 95207 <br /> Owner/Operator: ANGULO, SERGIO&VALLE, JUAN Telephone: (209)474-0386 <br /> Program Element: 1600 - FOOD PROGRAM Complaint#: C00043560 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> Complainant are the seven mares dish and horchata from this location. Claims it didn't appear to be fully cooked. <br /> Experienced vomiting and cramps. No medical attention sought. Claims this is the second time they got ill from eating at the <br /> facility. <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 foodbome 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 <br /> OBSERVATIONS: Horchata was not cold enough at 48 F. Ensure that dospenser keeps it at 41 F or lower. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 4V 45°F or at or above 135°F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: Sanitizing solution has not been set up before cooking or ware washing took place. Correct immediately. <br /> Set up 100 ppm chlorine solution for towels and ware washing before cooking and washing takes palce. <br /> NOTE: Sanitizer was available. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized.(113984(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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> 1 door freezer with sea food-- back-- 10.00° F large cooler—front--41.00°F <br /> 2 door prep-- kitchen--38.00°F walk in--back--40.00° F <br /> salsa bar--front--40.000 F 1 door prep--back kitchen--41.00°F <br /> horchata--dispenser--48.00°F <br /> FA0004641 C00043560 SCO04 06/06/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />