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chicken at the time of the inspection. Per Walter, chicken is cut, bagged and placed back into the cooler immediately. Three <br /> bags of chopped chicken were near the cutting board. Chicken was cool to the touch. Raw chicken is cleaned inside the <br /> prep sink. Chicken is cooked immediately after being removed from the cooler. Cooked shredded chicken on the steam <br /> table had an observed temperature of 183 F. Steaks/beef are stored inside reach-in coolers. Some beef is chopped up and <br /> returned to cooler immediately after. Beef is cooked immediately after leaving the coolers. No frozen beef observed on <br /> site.Cooked shredded steak on steam table was observed at 167 F. Two boxes of meat(tripe&pork)were observed sitting <br /> on the counter. Per Augustin Hernandez, the meat was delivered at approximately 10:30 am. Meat was cool to the touch. <br /> Unable to verify alleged complaint. <br /> Discussed report with Agustin Hernandez(Cook). Official inspection report was emailed to the operator. <br /> RE-INSPECTION IN TWO WEEKS IF FOOD MANAGER CERTIFICATE IS NOT EMAILED TO LBAKER@SJGOV.ORG. <br /> To minimize person-to-person contact,the signature of the person receiving the inspection report was not captured. <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: <br /> EH Specialist: LYDIA BAKER Phone: (209)616-3046 <br /> FA0002623 C00055063 SCO04 07/27/2022 <br /> EHD 16-23 Rev.04/07/22 Page 2 of 2 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 />