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SAN J O A Q U I N Environmental Health Department <br /> CDU NTY— <br /> a{, A Greatness grows he! Time In: 11:18 am <br /> Time Out: 12:08 pm <br /> Food Program Complaint Inspection Report <br /> Name of Facility: EL GRULLENSE H&M Date: 06/29/2020 <br /> Address: 117 N SACRAMENTO ST, LODI 95240 <br /> Owner/Operator: Telephone: (209)333-3303 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00052138 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> FACILITY IS NOT BEING COVID-19 COMPLIANT, NO MASK, NO SOCIAL DISTANCING, PEOPLE ARE ALLOWED TO <br /> GRAB THERE OWN SALSAS,AND SIDES OFF A CART. COMPLAINANT ORDER TACOS AND WHEN COMPLAINANT <br /> BIT INTO HER TACO THERE WAS A METAL WASHER SCREW. <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 /> I went to the facility and spoke to the manager,who was aware of the complaint prior to my visit. <br /> I observed the self-serve salsa bar and let him know that customers are not to self-serve food items. <br /> He removed self serve salsas from dining area. <br /> I observed employees. <br /> All employees are wearing masks. <br /> I asked him what ingredients are in tacos. <br /> Tacos are prepared with a soft shell taco shell, cilantro, onions and meat. <br /> Soft shell tortillas are in original packages on prep table near griddle. <br /> Per owner pork comes to the facility pre cut and is placed in containers that are placed in the 3 door Atosa (38F) <br /> I observed covered containers of pork in 3 door Atosa(38F) <br /> Pork is then placed on the griddle and cooked and then placed on the hot hold steam table. <br /> I observed where whole onions are stored in a box on storage rack. <br /> Cilantro is stored in the 3 door Atosa upright refrigerator.C i lantro and onions are chopped and kept in containers in the 3 door <br /> reach-in under register and in a container near hot hold for when tacos are ordered and assembled. I observed prepared pork <br /> in hot hold container 182F. Containers are covered when food prep is not occurring. <br /> Owner states he will place a sign on door reminding customers of social distancing. <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: Name and Title: Horacio Guerrero, Sig not captured <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0007002 C00052138 SCO04 06/29/2020 <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 />