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S A N _J OAQ I I I N Environmental Health Department <br /> COUNTY Iii <br /> Gr£Otn�SS �fOwS here. <br /> $fQ, Time In: 11:15 am <br /> ''crFou-• <br /> Time Out: 12:23 om <br /> Food Program Complaint Inspection Report <br /> Name of Facility: PAQ Inc DBA Rancho San Miguel Market Date: 09/14/2018 <br /> Address: 620 S CHEROKEE LN, STOCKTON 95240 <br /> Owner/Operator: Telephone: (209)367-9900 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00047406 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ATE TOSTADA DINNER ON 09/07/18 AT AROUND 7:30PM FOUND SEVERAL SMALL PEBBLES IN <br /> THE FOOD. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> As per manager, she is not aware of the complaint. I asked her about the steps taken in storing beans and rice and how they <br /> prepare them to be served to customer. <br /> Storage steps: Rice and beans are stored in back of facility in big sealed bags. Bags are pulled to prep area according to <br /> everyday needs. <br /> Preparation steps: In prep area, I observed open bags of rice and pinto beans on lower shelf by cook line where there is no <br /> possible source of contamination with pebbles. I asked one of employees about the way they prepare beans and rice. They <br /> wash them in prep sink before cooking them in big pots at the cook line. <br /> Cooked rice and beans are then placed on steam table and in food warmers, ready to serve to customers. <br /> I recommended that big sealed bags pulled from the back to prep area should be stored in containers with lids and labels. <br /> OIR emailed to JVillalpando@paginc.com <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: elena galvan, Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0000473 C00047406 SCO04 09/14/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />