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I Environmental Health Department <br /> SAN-6-JOAQU <br /> .�M -COUNTY <br /> yTime In: 1:00 pm <br /> r'�JFOSxtY Greo[t7e55 grows Frere, <br /> Time Out: 2:00 om <br /> Food Program Complaint Inspection Report <br /> Name of Facility: LA SUPERIOR WATERLOO INC Date: 07/12/2018 <br /> Address: 1536 WATERLOO RD, STOCKTON 95205 <br /> Owner/Operator: 1536 WATERLOO LLC Telephone: (209)546-7950 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00047051 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT PURCHASED MEAT, WHEN HE GOT HOME TO COOK THE MEAT IT SMELLED REALLY BAD. ALSO <br /> WHILE HE WAS AT THE MEAT MARKET HE NOTICED A WORKER GRAB AND BAG SOME CHICKEN AND THEN <br /> WENT AND GRABBED SOME BEEF WITH THE SAME GLOVES. CROSS CONTAMINATION. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization Major <br /> OBSERVATIONS:Food contact surfaces are not properly sanitized. Buckets have fresh water with sanitizer. Current <br /> sanitizer level is at 50 ppm. Shall maintain levels at 100 ppm or higher at all times. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Raw meats are kept at room temperature for extended periods of time.All potentially hazardous foods <br /> shall be kept at 41 F or lower at all times. <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 /> #13 Food Contamination and Adulteration <br /> OBSERVATIONS:Walk in freezer is in the thawing cycle.Water from compressor is leaking on floor and some products. <br /> Any contaminated food shall be discarded. Repair water or bottom of compressor line so that condensation drains into a <br /> floor sink. <br /> CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br /> impure or injurious to health. No food containing artificial trans-fat,including oil, shortening,or margarine containing trans-fat may be <br /> stored, distributed,or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990, <br /> 114035, 114254(c), 114254.3, 114377) <br /> FA0001649 C00047051 SC444 07/12/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />