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SAN)J DAIJ I N Environmental Health Department <br /> sr <br /> C 0 U NTY <br /> Time In: 9:55 am <br /> Greatness grows here. <br /> Time Out: 10:55 am <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: CAROLINAS GRILL Date: 05/05/2021 <br /> Address: 4555 N PERSHING AVE, STOCKTON 95207 <br /> Owner/Operator: SERGIO ANGULO Telephone: (209)474-0386 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00053745 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ORDERED FOOD FROM THIS FACILITY ON 5/1/21 AT AROUND 7:40 PM. COMPLAINANT HAD THE <br /> FOOD DELIVERED VIA DOOR DASH. COMPLAINANT ORDERED A SUPREME BURRITO WITH CARNE ASADA, RICE, <br /> BEANS, SOUR CREAM AND SALSA. COMPLAINANT ALLEGES THAT HE GOT HALFWAY THROUGH THE BURRITO <br /> AND HE FOUND A CIGARETTE BUTT IN THE BITE HE TOOK. COMPLAINANT BECAME ILL WITH VOMITING THAT <br /> SAME NIGHT AND STILL FEELS SICK AT THE TIME OF COMPLAINT. ON SUNDAY 5/2/21, COMPLAINANT WENT TO <br /> FACILITY AND MANAGER ON DUTY GAVE HIM A REFUND <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 /> #7 Hot and Cold Holding Temperatures Major <br /> OBSERVATIONS:The 1 door prep cooler is not cold enough at 46 F.Adjust to 41 F or lower, immediately. <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 /> #9 Cooling Methods Major <br /> OBSERVATIONS:Tubs with cooked chicken cooling down at room temperature were on the floor.Temperature at 87 F. <br /> Food shall never be placed on floor(store on counter). Once temperature has reached 135 F, it shall be stored uncovered at <br /> 41 F or lower in walk in cooler. Once it has reached 41 F, cover container. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #11 Reheating Procedure for Hot Holding Major <br /> OBSERVATIONS:Carne asada is not hot enough at 117 F. Once food is removed from walk in cooler it shall be reheated <br /> to 165 F and then maintained at 135 F or higher. Start,today. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> FA0004641 C00053745 SC544 05/05/2021 <br /> EHD 16-23 Rev.01/07/2021 Page 1 of 3 Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br />