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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PAQ Inc DBA Food-4-Less, 255 E March Ln, STOCKTON 95207 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Part of the wall in front of the walk-in in the produce warehouse and floor in front of the meat department <br /> cooler are damaged. <br /> Repair or replace these damaged wall and floor in 2 weeks. <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: Roily Gelisanga Expiration Date: February 25,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3-Compartment Sink--Meat Department--120.00°F Back Walk-In--Produce Warehouse--40.00°F <br /> Tofu Reach-In--Produce Display Area--40.00°F 1-Door True#2--China Express--40.00°F <br /> Hand Sink#1 --Public Restroom--70.00°F Ham Reach In--Produce Display Area--41.00°F <br /> 1-Door True#1 --China Express--41.00°F 2-Door Cooler--China Express--49.00°F <br /> Fried Kitchen--China Express-Hot Holding--170.00°F Walk-In--Produce Warehouse--41.00°F <br /> Noodle--China Express-Hot Holding--140.00°F Beef--China Express-Hot Holding--140.00°F <br /> hand Sink--Meat Department--100.00°F Reach-In--In front of Bakery--41.00°F <br /> Mop Sink--120.00°F Saussage/Butter/Creamer Reach-In--In front of Meat Department <br /> --40.00°F <br /> Walk-In--Bakery--40.00°F Salad Dressing Reach-in--Produce Display Area--40.00°F <br /> Fried Rice--China Express-Hot Holding--140.00°F Beef--In front of Meat Department--40.00°F <br /> Chicken--China Express-Hot Holding--145.00°F Bacon/Ham Reach in--In front of Meat Department--40.00°F <br /> Hand Sink#2--Public Restroom--70.00°F Fish--In front of Meat Department--40.00°F <br /> Rotisserie Chicken--Hot holding--142.00°F Hand Sink--Bakery--100.00°F <br /> Cheese Reach-In--Produce Display Area--40.00°F Pork Reach in--In front of Meat Department--40.00°F <br /> 3-Compartment Sink--Bakery--120.00°F Chicken--In front of Meat Department--41.00°F <br /> NOTES <br /> Routine inspection conducted this date,the followings were noted: <br /> Sanitizer buckets are set up with 200 PPM of Quaternary Ammonium. <br /> Quaternary Ammonium test strips are available on site. <br /> Inspection report was discussed with Wilson Nunn,Assistant Director. Signature was not captured. <br /> Maintain a copy of this inspection report on site. <br /> Inspection report will be e-mailed to Mr. Nunn. <br /> FA0001992 PRO160887 SCO01 05/26/2020 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 4 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 />