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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, 131 S SPRECKELS BLVD, MANTECA 95336 <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--Rotisserie chicken prep area--40.00°F 2 D warmer--Rotisserie chicken prep area--136.00°F <br /> Hand sink--Employee rest room--101.00°F Prep sink--Meat Department--123.00°F <br /> Walk in cooler--Bakery Department--41.00°F Rotisserie chicken warmer--Floor--122.00°F <br /> Walk in cooler--Meat Department--40.00°F Cake opwn case cooler--Floor--41.00°F <br /> Mop sink 2--120.00°F Walk in cooler/Dairy--41.00°F <br /> Mexican Dairy open case cooler--Floor--40.00°F Hand sink non adjustable--Meat Department--83.00°F <br /> 3 comp sink--Meat Department 130.00°F Rotisserie chicken--On warmer--137.00°F <br /> Hand sink non adjustable--Meat Department--98.00°F Seafood open case cooler--by Rotisserie chicken prep area <br /> 39.00°F <br /> 3 comp sink--Bakery Department--120.00°F Deli open case cooler--Floor--41.00°F <br /> Mop sink 1 --121.00°F <br /> NOTES <br /> All departments have sanitizer buckets set up with QUAT 200 ppm or more. QUAT test strips are avaialble in all departments. <br /> Rotisserie chicken should be with 4 hours time control. <br /> Pest control is serviced on weekly basis. <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 Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0012288 PR0515693 SCO01 07/27/2020 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 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 />