Laserfiche WebLink
SAN J O A Q U I N Environmental Health Department <br /> �J0iv1Y <br /> Greatr�e5s grows firer , Time In: 11:30 am <br /> Time Out: 2:25 om <br /> Food Program Official Inspection Report <br /> Name of Facility: PAQ INC. DBA FOOD-4-LESS Date: 05/31/2018 <br /> Address: 131 S SPRECKLES BLVD, MANTECA 95336 <br /> Owner/Operator: PAQ INC. Telephone: (209)685-8010 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand wash sink in the bakery was draining slow due to debris in it. Clean debris from the sink. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Rotisserie chicken had a temperature range of 111-137F. Store director stated the chicken was cooked <br /> at 9AM. He stated he would voluntarily discard them, and he then removed all product from the hot hold case. He also said <br /> they would not cook any more chicken until the hot hold was repaired. <br /> Several meat coolers had a temperature range of 44-48F. Maintain a temperature of 41 F or below in all coolers. Correct <br /> today. <br /> *Rechecked temperatures of coolers, all were at 37-39F* <br /> Produce walkin was at 44F. Maintain temperature of 41 F or below. <br /> Cheesecake display was at 45F. Maintain temperature of 41 F or below. <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Meat grinders in the walkin cooler had meat debris in them. Clean meat grinders after each use. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> FA0012288 PRO515693 SCO01 05/31/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />