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Time In: 3.09 pm <br /> Time Out: 4:49 om <br /> gPvItY San Joaquin County <br /> �Q.��•cGG <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 /> �L�PORN; <br /> Food Program Complaint Inspection Report <br /> Name of Facility: HILDAS MEXICAN FOOD Date: 07/28/2017 <br /> Address: 2359 E WATERLOO RD, STOCKTON 95205 <br /> Owner/Operator: BARAJAS, JENNIFER&HERNANDEZ, HILDA Telephone: (209)915-4179 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00043883 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT(c)ATE AT RESTAURANT 7/25/17 AND BECAME EXTREMELY ILL FROM MIDNIGHT UNTIL 4AM. (c) <br /> ATE AT 12:30PM:ASADA BURRITO, RICE&BEANS, CHIPS&SALSA. <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 Major <br /> OBSERVATIONS:Potentially hazardous food (PHF)in 2D Superior and 1 D cooler/prep tables were above 41 F with some <br /> higher than 60 F (see measurement list and the observation description below), and the 4D refrigerator 47 F. Provide 41 F <br /> for all PHF immediately. Observed PHF in 2D Superior and 1 D cooler/prep tables disposed by staff. <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 /> #9 Cooling Methods <br /> OBSERVATIONS:Tub of cooked beans(still in liquid) 130 F after about 2 hours according to staff. Cool PHF such as <br /> refried beans, soup, etc. in shallower pans or cool with cooling paddle so that PHF is cooled from 135 to 70F in 2 hours, and <br /> from 70 to 41 F within the next 4 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:Sanitizer concentration <50 ppm chlorine. Sanitize with 100 ppm chlorine(but not more than 200 ppm) <br /> immediately. <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 /> FA0014510 C00043883 SC444 07/28/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program Complaint Inspection Report <br />