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SAN JOAQUIN Environmental Health Department <br /> C010NTY- <br /> rr Greotness grows herk;. Time In: 11:24 am <br /> Time Out: 12:22 pm <br /> Food Program Complaint Inspection Report <br /> Name of Facility: ANGELOS Date: 07/08/2019 <br /> Address: 28 N SCHOOL ST, LODI 95240 <br /> Owner/Operator: Telephone: (209)462-8381 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00050004 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> ON 06/20/19 COMPLAINANT ATE TILAPIA FISH TACO PLATE AND SONS ATE QUESADILLAS AND MOZZARELLA <br /> STICKS AT 7PM. 30 MINUTES LATER SONS BECAME ILL WITH DIARRHEA. MOZZARELLA STICKS TASTED LIKE <br /> FISH. <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 <br /> OBSERVATIONS:2 D Bev Air reach in cooler at the cook line, has temp at 43F. Provide 41 F or below today. <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 /> No Temperature Data Collected <br /> NOTES <br /> First follow up complaint inspection. <br /> I observed the cook washing hands between tasks and the 2 comp sink/hand sink is fully supplied with soap and paper <br /> towels. Cook start to use the sanitizer bucket, set with chlorine 100 ppm,to sanitize the prep table surface and put back the <br /> wiping cloth in the bucket when not in use. Food handler training is in process. Operator will email them to me when they are <br /> completed.Walk in cooler leaking compressor is repaired.Walk in cooler temp is at 41 F. Food in walk in cooler temp is at <br /> 41 F or below.Ware wash temp is at 120F.Adequate light is provided at the washing area. Cook is wearing clean apron and <br /> hair net. <br /> All violations are corrected. No re inspection required. <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 /> U <br /> Received by: Name and Title: David Paler, Owner <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0000902 C00050004 SC544 07/08/2019 <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 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />