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S N J VAQ V I N Environmental Health Department <br /> x <br /> COUNT <br /> � + reorness grows Frere. <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: TEXAS ROADHOUSE#703 Date: 05/16/2024 <br /> Address: 2422 Naglee , TRACY 95304 <br /> Owner/Operator: ARMADILLO HOLDINGS LLC Telephone: (510)364-5760 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: CO2400127 <br /> Responsible Party Contact: PATRICK FINK <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> Complainant states on 5/12/2024 about 8:00/8:30pm 12 people ate at the restaurant. 8 or 9 of the people got sick about 24-27 <br /> hours later.The 8 or 9 people had symptoms of diarrhea and vomiting-multiple times. Symptoms lasted from about 12:00am to <br /> 9:00pm. No doctor contacted. Restaurant not contacted. —Complainant requests callback from inspector.—Complaint is not <br /> sure what everyone who got sick had to eat; but knows: <br /> Person 1-20oz. bone-in rib eye with Caesar salad, boneless wings with mild sauce. <br /> Person 2-16oz. prime rib with house salad. <br /> Person 3-16oz. prime rib with mashed potatoes, corn. <br /> Person 4-16oz. prime rib with mashed potatoes, and baked potato. <br /> Person 5-16oz. rib eye <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 <br /> #14 Food Contact Surfaces Sanitized orWarawashming Saniffizatmon <br /> OBSERVATIONS:The temperature of the high heat dish machine was slow to reach the 160F minimum. <br /> Inspector was on site at the time of prep (facility opens at 3p this date). Ensure proper function of the high heat dish machine <br /> daily. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized.(113984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b,d), 114117, 114125(b), 114135, 114141) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: 160 OF Water/Hot Water Ware Sink Temp: 140 -F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0017922 002400127 05/16/2024 <br /> EHD 16-23 Rev.04/07/22 Page 1 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 />