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N.JOAQUIN Environmental Health Department <br /> COUNTY <br /> t;reocnt?ss grows Frere. <br /> Time In: 1:10 pm <br /> Time Out: 2:00 pm <br /> Food Program Complaint Inspection Report <br /> Name of Facility: CASA MEXICANA Date: 11/03/2017 <br /> Address: 1110 W KETTLEMAN LN, LODI 95240 <br /> Owner/Operator: SANCHEZ, JOB& ELENA Telephone: (209)368-2272 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00044966 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ATE ON 11/1/17.ATE 2 ENCHILADA DINNER, ONE CHEESE, 1 CHICKEN, RICE AND BEANS. <br /> IMMEDIATELY AFTER BECAME ILL WITH HORRIBLE PAIN IN STOMACH AND VOMITING. <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 /> #9 Cooling Methods <br /> OBSERVATIONS:Cooling down food in 5 gallon buckets. Starting today use shallow pans to cool down food. Food shall <br /> cool down <br /> from 135 F to 41 F by 6 hours. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Saw dirty towels on counters. Bucket with sanitizer is very far away from food prep. Provide 2 buckets of <br /> sanitizer. One for each end of kitchen food prep areas. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 200 ppm Heat: °F Water/Hot Water Ware Sink Temp: 132°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 132°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> beef stew in 5 gallon bucket--walk in--44.00°F walk in--back--41.00°F <br /> rice--steam table--166.00°F 2 door prep cooler with cheese--kitchen--41.00°F <br /> chicken--steam table--156.00°F beans--steam table--165.00°F <br /> FA0000189 C00044966 SCO04 11/03/2017 <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 />