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SANJIN Environmental Health Department <br /> Y I - <br /> 7OBJ IIT`{ <br /> {` � ' Y btr1BSS xOW5 �tefs', Time In: 12:00 pm <br /> �7{,F 4i�Tt <br /> Time Out: 12:40 pm <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: FRENCH CAMP SPORTS BAR AND GRILL Date: 07/20/2021 <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#: C00054036 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT CONSUMED A TERRIYAKI BOWL ON 7/9/21 AT AROUND 6:00 PM AND A BLT FOR THEIR <br /> BOYFRIEND. BLT WAS PLACED IN THE REFRIGERATOR FOR A FEW HOURS AND CONSUMED LATER THAT <br /> EVENING. COMPLAINANT ALLEGES THAT A FEW HOURS LATER BOTH HER AND HER BOYFRIEND BEGAN <br /> EXPERIENCING FOOD POISONING LIKE VOMITING AND DIARRHEA.THEY HAD THE SYMPTOMS UNTIL 7/13/21. <br /> COMPLAINANT ALLEGES THEIR ARE DEAD FLIES IN THE ICE WELL AS WELL AS OTHER DEBRIS. OWNER <br /> REFUSES TO CLEAN IT OUT. THEY DO NOT LABEL/DATE THE FOOD. FOOD IS LEFT UNCOVERED IN THE WALK <br /> IN, DEAD FLIES IN THE WALK IN,AND NOTHING IS LABELED OR DATED. <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use Major <br /> OBSERVATIONS: I don't see employee at the cook line,washing hands between tasks. He is wearing gloves. I don't see <br /> employee changing gloves and washing hands between tasks. Coach new employee on the importance of washing hands <br /> with hot water and soap regularly and between task today. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #7 Hot and Cold Holding Temperatures Major <br /> OBSERVATIONS:Walk in cooler temp is at 50F and 2 D reach in cooler by the cooking equipment is at 45F. Provide 41 F <br /> or below for all cooling units today. <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 /> FA0015559 C00054036 SC544 07/20/2021 <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 />