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SAN JO A Q U I N Environmental Health Department 'COUNTY— Time CNUNTYTime In: 11:00 am Greotness grows here. Time Out: 11:57 am Food Program Complaint Inspection Report Name of Facility: TIO PEPE'S Date: 06/29/2018 Address: 329 LINCOLN CENTER , STOCKTON 95207 Owner/Operator: Telephone: (209)957-6431 Program Element: 1600-FOOD PROGRAM Complaint#: C00046999 DESCRIPTION OF COMPLAINT ALLEGATIONS The San Joaquin County Environmental Health Department received the following complaint: ON TUESDAY JUNE 26TH AT 2PM PARTY OF TWO ATE AT TIO PEPE'S, ONLY MALE BECAME ILL WHICH WAS IMMEDIATELY FOLLOWING EATING. MALE ATE COMBINATION NUMBER 19. SAID BEEF TASTED ODD. WENT TO ER AFTER EXPERIENCING BLOODY DIARRHEA. SENT HOME AND MALE IS STILL EXPERIENCING BLOODY DIARRHEA EVERY FIVE MINUTES. VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. OVERALL INSPECTION NOTES AND COMMENTS FOOD ITEM--LOCATION--TEMP°F--COMMENTS No Temperature Data Collected NOTES Informed the owner about the complaint.The owner states there were no other complaints. Enchiladas and tamales are sold all day.The owner does not know whether the employees work at other food facilities. The combination#19 is a beef enchilada and a pork tamale.The enchilada is made with a tortilla stuffed with chile Colorado and gravy on top. Chile Colorado is sold separately with other dishes and the gravy is poured on other dishes. Chile Colorado is made daily. Some of it is cooled and placed in the walk in cooler, currently at 40 F. The chile Colorado on the steam table is at 147 F.The gravy is made daily and cooled and placed in the walk in cooler, currently at 40 F.The gravy on the steam table is at 150 F. Monterrey cheese is used on top of the dish. The cheese is received shredded. It is stored in the walk in cooler at 40 F. Cheese on the prep table is 41 F. Tamales are made once per week. Cooled and stored in walk in cooler at 41 F.Tamales on the stove reheatingon the stove at 167 F. The meats are received wednesday and friday from mexifoods from sacramento.The meat is stored in the walk in cooler at 41 F. The meat is prepared as needed. No travel outside the country within a month. No illness reported by the employees a week before the alleged complaint. Utensil washing facilities as required. Utensil washing provided. Handwashing facilities provided. Food safety certificate food handler cards are current. 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 Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: Mario Flores, owner EH Specialist: VIDAL PEDRAZA Phone: (209)468-0334 FA0002454 C00046999 SCO04 06/29/2018 EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com