COMPLIANCE INFO_PRE 2019 - Laserfiche WebLink

Home Browse Search

Time In: 11-00 am Time Out: 2:08 pm Pquin/ San Joaquin County a. Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • cq., ;a• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd �rFORN Food Program Official Inspection Report Name of Facility: RANCHO SAN MIGUEL MARKET* Date: 05/22/2017 Address: 612 S Cherokee Ln, LODI 95240 Owner/Operator: PAQ INC Telephone: (209)858-0101 Program Element: 1615-RETAIL MKT 301-2000 SQ FT(PREPKGD/LTD PREP) Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/05/2017 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #7 Hot and Cold Holding Temperatures MAJOR OBSERVATIONS:Multiple hot potentially hazardous food (PHF)in kitchen below 130 F and cold PHF above 50 F (see measurement list),while some PHF throughout facility at less critical temperatures are still below 135 F and above 41 F. Immediately remove any hot PHF less than 130 F from service(corrected on site), and provide all hot PHF 135 F or above, and cold PHF 41 f or below. Observed from the kitchen steam table refried beans, hot sauce and all 5 trays of meat on the steam table unit of the hot sauce disposed, and from the left 4D Beverage Air in the kitchen 3 buckets of salsa and one tub of raw cut potatoes in water(which staff stated were all made yesterday)disposed. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #11 Reheating Procedure for Hot Holding MAJOR OBSERVATIONS: Ingredients for chicken enchilada that had been cooled to below temperature control (below 135 F)were not reheated to 165 F of above before serving. Reheat hot PHF that had been cooled to 165 F and above. CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165#F. (114014, 114016) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR OBSERVATIONS:No sanitizing at 3-comp sink at deli kitchen. Immediately provide sanitizer to sanitizer apparatus, and sanitize all food contact surfaces as a part of warewashing. Corrected. CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS:Hand wash sink blocked and no soap in dispenser at Produce wash area. Immediately provide unfettered access to hand wash and soap to above, and until then use adjacent hand wash at the tortilla baking area. CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f)) FA0014852 PR0524703 SCO01 05/22/2017 EHD 16-23 Rev.06/30/15 Page 1 of 5 Food Program OIR