Laserfiche WebLink
SAN JOAQUIN Environmental Health Department <br /> C010NTY- <br /> OGreotness grows herk;. Time In: 1:05 pm <br /> Time Out: 1:45 om <br /> Food Program Complaint Inspection Report <br /> Name of Facility: PANDA EXPRESS#887 Date: 04/26/2019 <br /> Address: 5350 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: PANDA RESTAURANT GROUP, INC. Telephone: (209)476-1908 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00049675 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT CONSUMED SHRIMP FROM THIS FACILITY THE WEEK OF 4/15/19 AND ALLEGES UPON FINISHING <br /> HER MEAL, HER STOMACH BEGAN TO"BOIL", SHE HAD GAS AND GOT DIARRHEA. <br /> 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 /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 135°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 101 OF <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> walk in--back--40.00°F honey walnut shrimp--warmer--140.00°F <br /> 2 door 2 drawer prep--cooks line 40.00°F wok seared shrimp--warmer--158.00°F <br /> NOTES <br /> Spoke to store manager who remembers one customer who was complaining about a shrimp dish. He stated that none of the <br /> employees have been ill or out of the country. <br /> Food process:There are 2 different shrimp dishes. One is the honey walnut shrimp-frozen/battered shrimp is fried and mixed <br /> with walnuts and sauce. The second is the wok seared shrimp-shrimp comes frozen and thawed in walk in cooler-shrimp <br /> cooked on wok with green beans, red bell pepper, onions, and special sauce. <br /> Observations: Hand wash, sanitizer levels, employee health,food temps are all OK <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 /> AWV-\- <br /> Received by: Name and Title: Julian Rangel, GM <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)953-7817 <br /> FA0015113 C00049675 SCO04 04/26/2019 <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 />