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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p' Greorne5S grows hey,. Time In: 10.30 am <br /> Time Out: 12:54 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: PAQ Inc DBA Rancho San Miguel Market Date: 10/08/2018 <br /> Address: 620 S Cherokee Ln, LODI 95240 <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 Reinspection on or after: 10/22/2018 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS: In salsa bar area, employee didn't wash her hand between tasks.Wash hands before beginning work, or <br /> between tasks. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:2 D Hobart cooler in Bakery area and 2 D Bev Air cooler, under prep table in Salsa bar area have temp <br /> at 47F and 48F respectively. Provide 41 F or below in 3 days. <br /> Steam table water, in hot deli area is not touching food containers that are filled to the top. Fill steam table with hot water, <br /> touching the food containers or use 4 Hours time log to keep food at 135F or above. <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 /> #21 Hot and Cold Potable Water Not Available MAJOR <br /> OBSERVATIONS:In Salsa bar area,there is no hot water in 3 comp sink and hand sink. Provide 120F or above for 3 comp <br /> sink and 100F or above for hand sink immediately. Corrected in site. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Soap dispenser at the hand wash station, in the hot deli area, is broken. Repair/replace in 3 days. <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(1]) <br /> FA0000473 PRO161809 SCO01 10/08/2018 <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 />