Laserfiche WebLink
Time In: 1.56 prn <br /> Time Out: 2:44 pm <br /> Pquin/ San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �•.. P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �Lhi <br /> Food Program Complaint Inspection Report <br /> Name of Facility: GOLDEN OX Date: 10/12/2016 <br /> Address: 410 W KETTLEMAN LN, LODI 95240 <br /> Owner/Operator: PATRONAS, IOANNIS E Telephone: (209)333-0146 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00042351 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ALLEGES ON 10/1/2016 AT APPROXIMATELY 4:00 PM, COMPLAINANT AND SPOUSE ATE AT <br /> FACILITY. COMPLAINANT HAD STUFFED CABBAGE, SPOUSE HAD A PASTRAMI SANDWICH. COMPLAINANT <br /> IMMEDIATELY BECAME ILL BEFORE LEAVING THE FACILITY. SPOUSE HAS BEEN HAVING STOMACH PAIN. <br /> COMPLAINANT STATED THAT THE RESTAURANT IS DIRTY. PLEASE CALL COMPLAINANT WITH FINDINGS. <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 /> No Temperature Data Collected <br /> NOTES <br /> I went to facility and spoke to operator who was not aware of complaint prior to my visit. <br /> No ill employees for the last two weeks. <br /> Food handling training occurs once per month. <br /> Pastrami sandwich is made by placing juice(from steam table 179F)on pastrami. Pastrami sandwich is made to order. <br /> Then sandwich is garnished with mustard and pickles and placed on french roll. <br /> I observed walk-in (40F). <br /> I observed raw foods separated from ready to eat foods. <br /> Observed wrapped ground beef rolls stored on cookie sheet in walk-in stored on floor of walk-in. Store a minimum of 6 inches <br /> off of floor. <br /> Grill is cleaned at 2pm-3pm. <br /> Flooring in kitchen is cleaned back around 3pm and front of the house cleaned at 1:30pm-2pm. <br /> Stuffed cabbage is cabbage stuffed with rice and ground beef. <br /> Stuffed cabbage is prepared and cooled on ice bath until 70F and placed in walk-in. Once ordered stuffed cabbage is placed <br /> in microwave until a minimum of 165FI observed facility. Facility did not appear"dirty"at the time of inspection. <br /> Equipment is cleaned twice a day(steam table, and salad table <br /> Everything is also cleaned at closing time. <br /> Observed slight debris on wall behind steam table. Clean. <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 /> Received by: Name and Title: izabela fuksiewicz, <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0004112 C00042351 SCO04 10/12/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Complaint Inspection Report <br />