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,= �,Ip � �1 Environmental Health Department <br /> I'1 <br /> z <br /> alOAQ <br /> I'N <br /> I_•°�' COUNTY <br /> Greotness grows Frere, Time In: 10:46 am <br /> Time Out: 11:57 am <br /> Food Program Complaint Inspection Report <br /> Name of Facility: JACK IN THE BOX#588 Date: 06/01/2018 <br /> Address: 100 E LOUISE AVE, LATHROP 95330 <br /> Owner/Operator: ANIL YADAV Telephone: (209)858-1801 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00046749 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ALLEGES ON 5/28/2018 AT APPROXIMATELY 2:00 PM 52 YEAR OLD COMPLAINANT AND 54 YEAR <br /> OLD FIANCE ORDERED FOOD TO GO. COMPLAINANT CONSUMED 2 TACOS, FIANCE CONSUMED A CHICKEN <br /> SANDWICH.AT APPROXIMATELY 2:00 AM FIANCE WOKE UP ILL WITH SYMPTOMS OF SWEATING,VOMITING, <br /> DIARRHEA, STOMACH CRAMPS, FEVER AND CHILLS. DID NOT SEEK MEDICAL ATTENTION. PLEASE CALL <br /> 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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:The dishwasher did not give any sanitizer detection (chlorine is used). Use the 3-comp sink for wash, <br /> rinse, sanitize, and air-dry until the dishwasher is sanitizing at 50ppm chlorine. Correct immediately. <br /> *3-comp sink has quat sanitizer at 200ppm* <br /> The quat sanitizer's dispensing tube at the 3 comp sink is not secured on the sanitizer dispenser. Secure tube today. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <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: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> taco McCall fridge--39.00°F chicken patty--out of fryer--241.00°F <br /> taco out of fryer--177.00°F <br /> taco walk in--40.00°F walk in--40.00°F <br /> cheese--taco prep--49.00°F--Temp time control is used(4 <br /> hrs) <br /> NOTES <br /> Complaint inspection with manager. <br /> FA0000157 C00046749 SC444 06/01/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />