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SA NUJ OAHU I N Environmental Health Department
<br /> L■ COUNT Y--
<br /> c/ `p' Greorne5S grows hey,. Time In: 10.30 am
<br /> Time Out: 12:15 pm
<br /> Food Program Official Inspection Report
<br /> Name of Facility: PAQ Inc DBA Rancho San Miguel Date: 08/18/2021
<br /> Address: 1409 S AIRPORT WAY, STOCKTON 95206
<br /> Owner/Operator: PAQ INC. Telephone: (209)858-0101
<br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS)
<br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/01/2021
<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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR
<br /> OBSERVATIONS:The sanitizer bag to fill the 3 comp sink is empty in the meat department. Replace this bag immediately.
<br /> Corrected during inspection.The sanitizer in the 3 comp sink in the kitchen area is not strong enough at<100 ppm quat.
<br /> Refill the sink with sanitizer of proper strength which is 200 ppm quat or 100ppm chlorine.The 3 comp sink is being used for
<br /> thawing chicken in the meat department. Use the food prep sink for thawing meat.The 3 comp sink is for washing dishes
<br /> only.
<br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097,
<br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141)
<br /> #7 Hot and Cold Holding Temperatures
<br /> OBSERVATIONS:The chicken and pork items on the left end of the open air refrigerator opposite th meat department are
<br /> not cold enough at 45 F. Decrease temperature to 41 F by today.
<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
<br /> OBSERVATIONS:The water in this facility is not hot enough at 105 F. Increase hot water temperature to a minimum of 120
<br /> F today.
<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 /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The ice cream scoop handle is dirty in the salsa bar area.Wash, rinse and sanitize this scoop
<br /> immediately.The refrigerator surfaces are very dirty in the meat department. Clean and sanitize these surfaces today and
<br /> maintain clean. The left end of the open air refrigerator has moisture condensate on the top. Repair this part of the
<br /> refrigerator by 1 week.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> FA0015371 PR0522562 SCO01 08/18/2021
<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
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