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San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA95205-6232 <br /> cq Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sj_gov.or-/q ehd <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PAQ Inc DBA Rancho San Miguel,1409 S AIRPORT WAY, STOCKTON 95206 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Thomas Lumagui Expiration Date:March 04,2016 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp 116°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp 105°F <br /> FOOD ITEM--LOCATION --TEMP°F--COMMENTS <br /> Mop sink--warehouse--80.00°F 3-comp--Tortilla Department-- 113.00°F <br /> 4D Display-- Kitchen/Hot Gallery-- 147.00°F 3D Victor--Kitchen/Hot Gallery--37.00°F <br /> cheese aisle--floor aisle--41.00°F 4D Display chicken--carniceria--44.00°F <br /> Food Prep sink--Salsa Bar-- 112.00°F 12D Display meat right--carniceria--39.00°F <br /> pork carnitas--Kitchen/Hot Gallery Reach In Hot Hold--167.001 14D Display beef--carniceria--40.00°F <br /> F <br /> Walk In--Produce warehouse--41.00°F 8D Display cheese wheel--carniceria--41.00°F <br /> Spanish rice--Kitchen/Hot Gallery Reach In Hot Hold--137.000 12D Display meat left--carniceria--41.00°F <br /> F <br /> Dairy--Dary aisle--45.00°F 3D Traulsen--Kitchen/Hot Gallery--41.00°F <br /> 3D cooler--Salsa Bar--48.00°F Rotisserie chicken--outside Salsa Bar-- 145.00°F <br /> Handwash--carniceria-- 100.00°F handwash--Salsa Bar--100.00°F <br /> 3-comp--carniceria-- 112.00°F Eggs--floor aisle--41.00°F <br /> Caldo d Res--Kitchen/Hot Gallery Reach In Hot Hold--165.000 Sauce for chili Relleno in 3D Viuctory--Kitchen/Hot Gallery-- <br /> F 58.00°F <br /> Walk In--carniceria--37.00°F ambient temperature--Dairy/yogurt/pre-scrambled egg aisle-- <br /> 41.00°F <br /> 3 comp--Bakery-- 113.00°F cold cut--floor aisle--41.00°F <br /> Pre-scrambled egg mix--Dairy/yogurt/pre-scrambled egg aisle 3D Victory--Kitchen/Hot Gallery--54.00°F <br /> top/middle shelves--55.00°F <br /> Walk In-- Kitchen/Hot Gallery--39.00°F cheese/juice aisle--floor aisle--41.00°F <br /> raw chicken aisle--floor aisle--41.00°F 3 comp--Produce warehouse-- 116.00°F <br /> Refried beans--Kitchen/Hot Gallery Reach In Hot Hold--145.000 diced chicken in 4D Display--carniceria--35.00°F <br /> F <br /> 3 comp--Salsa Bar-- 110.00°F Hand wash--Tortilla Department-- 108.00°F <br /> hand sink--Bakery-- 105.00°F Salsa Bar display cooler(salads/fruit cups)--Salsa Bar--41.00° <br /> F <br /> 3D Ulility/Reach In--Kitchen/Hot Gallery--41.00°F chocolate milk--Dairy/yogurt/pre-scrambled egg aisle top/ <br /> middle shelves--56.00°F <br /> Mocha mix--Dairy/yogurt/pre-scrambled egg aisle top/middle <br /> shelves--53.00°F <br /> NOTES <br /> Sanitizer bucket 200 ppm quat. <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 /> 11 <br /> Received by: Name and Title: Tommy Limagui, Store Director <br /> EH Specialist: JEFFREY WONG Phone: (209)468-0335 <br /> FA0015371 PR0522562 SCO01 09/02/2015 <br /> EHD 16-23 Rev.06/30/15 Page 4 of 4 Food Program OIR <br />