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S A N _J OAQ I I I N Environmental Health Department <br /> COUNTY Iii <br /> Gr£Otn�SS growsrThere. Time In: 12:45 pm <br /> ''crFou-• <br /> Time Out: 1:45 om <br /> Food Program Complaint Inspection Report <br /> Name of Facility: RIO LAS PALMAS Date: 07/02/2019 <br /> Address: 377 E MARCH LN, STOCKTON 95207 <br /> Owner/Operator: Telephone: (209)957-4711 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00050034 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ALLEGES THAT FOOD CONTAMINATION OCCURS BECAUSE THE VEGETABLES AND CHICKEN <br /> ARE CUT ON A TABLE THAT IS NOT CLEANED PROPERLY. COMPLAINANT ALLEGES THE DISHES ARE WASHED <br /> IN COLD WATER. COMPLAINANT ALLEGES THE WORKERS DO NOT WEAR HAIR NETS OR PROPER CLOTHING. <br /> COMPLAINANT FURTHER ALLEGES THAT THE KITCHEN CURRENTLY IS OPERATING WITHOUT A FOOD <br /> SUPERVISOR OR MANAGER. <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 /> As per manager, she is not aware of the complaint. Management assigned Eric Dela Cruz to be acting as kitchen supervisor. I <br /> asked Eric,the cook, on how they are preparing the vegetables and raw meat.They used color coded cutting board (Yellow= <br /> chicken, Green=vegetables, Red= meat, Blue=fish and white= bread and cheese). During my inspection, I didn't observe any <br /> dirty cutting boards. Dish washer has chlorine 50 ppm for sanitization and the 3 comp sink has hot water at 164F. Sanitizing <br /> comp of the 3 comp sink has QUAT at 300 ppm. Sanitizer bucket is set up with QUAT 300 ppm. Eric is scheduled to renew <br /> his food manager certificate on July 17th 2019 in Lathrop.All employees are wearing hair nets and clean aprons while <br /> preparing or cooking food. <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: 60W Name and Title: Lizeth Guerrero, Executive Director <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0002666 C00050034 SCO04 07/02/2019 <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 />