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• r <br /> +Mv=^ Environmental Health Department <br /> SA N,J Q Q ( N <br /> W --COUNIY <br /> �.a•�r <br /> Greatness grows hereTime In: 2:00 pm. <br /> Time Out: 2:50 pm <br /> Food Program Complaint Inspection Report <br /> Name of Facility: FRENCH CAMP Sports Bar and Grill Date: 12/16/2019 <br /> Address: 3919 E FRENCH CAMP RD, MANTECA 95336 <br /> Owner/Operator: RAY MILLER Telephone: (209)234-2415 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00051309 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ORDERED FRIED ZUCCHINI STICKS FROM ESTABLISHMENT.SHE ALLEGES THEY WERE STILL <br /> RAW WHEN SHE BIT INTO ONE SO THE SERVER TOOK THEM BACK TO THE COOK.COMPLAINANT ALLEGES <br /> COOK REFRIED THE STICKS IN THE FRYER INCLUDING THE ONE SHE BIT OFF OF,AND SERVED THEM TO HER <br /> AGAIN.COMPLAINANT SPOKE TO OWNER RAY,AND ALLEGES RAY SAID THAT IT WAS"OK BECAUSE THE OIL <br /> TEMPERATURE IS ABOUT 300 DEGREES"ALLEGES DISHES ARE NOT CLEAN AND THERE IS SOMETIMES <br /> LIPSTICK LEFT ON THE COFFEE CUPS <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): 100 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 /> Deep Fryer—371.00°F—Infrared thermometer. <br /> NOTES <br /> Upon arrival I spoke with the manager on site in regards to the complaint.The manager stated they remember the incident <br /> because they was the server for that day.The manager allowed me to speak with the chef in the back and after speaking with <br /> them he stated that all food is cooked before sent out.We began with the fried zucchini process and advise the chef that <br /> anytime any food is returned to the back, it shall be discarded and prepared anew.The temperature for the deep fryer was <br /> taken with an infrared thermometer which read 371 F and the chef stated that the zucchini is fried until golden brown,which <br /> occurs after 4 minutes of being submerged. I observed the chef wash dishes and everything is rinsed as much as possible <br /> before being placed into the dishwasher.The dish washer uses a chlorine based sanitizer,which is measured at 100 PPM <br /> chlorine.The dishes are then allowed to air dry on rack before being placed away.Advised chef to monitor the dishes closely <br /> before being placedaway to ensure all dishes do not contain debris that would not fall off. <br /> Observed no violations at this time. <br /> Official inspection report emailed. <br /> FA0015559 000051309 SC001 12/16/2019 <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 />