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A , <br /> ��ll p -J O A O U I i'�1�11, Environmental Health Department <br /> p - , .Yf <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PAQ Inc DBA FOOD 4 LESS, 3434 MANTHEY RD, STOCKTON 95206 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The exterior of the walk-in freezer door(meat dept. side)and the interior of the dairy walk-in (to the right <br /> of the entrance door)floor have patches of exposed aggregate/rock. Patch the floors in these areas to make the floors <br /> smooth and cleanable. Correct by next routine inspection. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Rich Stone Expiration Date:September 23,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> eggs--45.00°F employee restroom hand sink--100.00°F <br /> produce walk-in--41.00°F mexican yogurt/cheeses--41.00°F <br /> dairy walk-in--40.00°F pudding/yogurt--41.00°F <br /> meat walk-in(small)--41.00°F hot dog coffin--41.00°F <br /> seafood--41.00°F rotisserie chicken-out of oven--188.00°F <br /> cake bunker--41.00°F salad dressing case at produce--43.00°F <br /> chicken--41.00°F chicken wings @ hot hold--172.00°F <br /> lunch meat/sausage--41.00°F juice/sour cream Hussman--41.00°F <br /> beef--41.00°F chicken walk-in--41.00°F <br /> bakery walk-in--41.00°F milk--43.00°F <br /> 3 comp sinks--120.00°F meat walk-in(large)--30.00°F <br /> guacamole at salad dressing case--44.00°F tofu--41.00°F <br /> ham--41.00°F bacon--41.00°F <br /> butter--41.00°F pork--38.00°F <br /> mexican cheeses--36.00°F Kombucha/Odwalla--41.00°F <br /> NOTES <br /> oyster tags ok <br /> wiping cloth buckets 200-400 ppm Quat/test strips are available <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: Rich Stone, Store Director <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0007849 PRO507956 SCO01 08/28/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />