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Time In: 10.00 am <br /> Time Out: 11:00 am <br /> �P.�•u�I!. P San Joaquin County <br /> Environmental Health Department <br /> W X <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq., iP• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �iFORN <br /> Food Program Complaint Inspection Report <br /> Name of Facility: RANCHO SAN MIGUEL MARKET* Date: 05/22/2017 <br /> Address: 612 S Cherokee LN, LODI 95240 <br /> Owner/Operator: PAQ INC Telephone: (209)858-0101 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00043499 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> FAMILY OF 5 ATE CHICKEN ENCHILADAS FROM FACILITY ON 5/16/2017.APPROXIMATELY 16 HOURS LATER <br /> BECAME ILL WITH SYMPTOMS OF NAUSEA AND DIARRHEA. <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: Ingredients for chicken enchilada plate: Refried beans 125 F(retest ranging form 108 to 132 F), hot <br /> sauce 126 F, chicken (for enchilada)at steam table 132(ranging from 129 to 132 F), and shredded cheese 48 F. <br /> Immediately remove any hot potentially hazardous food (PHF)less than 130 F from service, and provide all hot PHF 135 F <br /> or above, and cold PHF 41 f or below. Observed refried beans, hot sauce disposed. <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 /> #11 Reheating Procedure for Hot Holding Major <br /> OBSERVATIONS: Ingredients for chicken enchilada that had been cooled to below temperature control (below 135 F)were <br /> not reheated to 165 F of above before serving. Reheat hot PHF that had been cooled to 165 F and above. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization Major <br /> OBSERVATIONS:No sanitizing at 3-comp sink at deli kitchen. Immediately provide sanitizer to sanitizer apparatus, and <br /> sanitize all food contact surfaces as a part of warewashing. Corrected. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> FA0014852 C00043499 SC444 05/22/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program Complaint Inspection Report <br />