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SAN)J DAIJ I N Environmental Health Department <br /> sr <br /> C 0 U NTY <br /> Greatness grows here. <br /> Time In: 1:30 pm <br /> Time Out: 3:00 om <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: PAQ INC DBA RANCHO SAN MIGUEL MARKET Date: 08/23/2022 <br /> Address: 620 S Cherokee LN, LODI 95240 <br /> Owner/Operator: PAQ INC. Telephone: (209)367-9900 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00055160 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ALLEGES THE RIBS WERE SPOILED SO THEY EXCHANGED IT FOR A CHILI RELLENO WHICH WAS <br /> ALSO SPOILED. THAT IS WHEN COMPLAINANT LOOKED CLOSER AT THE WARMED FOOD THAT THEY <br /> DISCOVERED THAT MOST OF IT LOOKED LIKE IT HAD BEEN THERE FOR A VERY LONG TIME AND WAS <br /> STARTING TO DEHYDRATE. COMPLAINANT DOESN'T THINK THE EMPLOYEES ARE DISCARDING OF THE OLD <br /> FOOD AND ARE CONTINUING TO SERVE IT. <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 /> #7 Hot and Cold Holding Temperatures Major <br /> OBSERVATIONS:There were several items at the deli steam table that were below 135 F, the items were placed there in <br /> the morning around 9 AM. Keep potentially hazardous food items at 135 F or above at all times when hot holding. Corrected <br /> on site,the chicken, bacon, beef in salsa roja, beef in salsa verde, and pork in salsa roja were discarded. <br /> The pork in salsa verde at the right deli steam table was 132 F. Keep PHFs at 135 F or above at all times when hot holding. <br /> Corrected on site,the pork in salsa verde were reheated and put in the steam table after more water was added to the <br /> steam table. <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed fish being thawed by being submerged in a container at the deli prep sink,the water was not <br /> turned on. Provide approved thawing method such as submerged under cold running water. Correct immediately. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> FA0000473 C00055160 SCO04 08/23/2022 <br /> EHD 16-23 Rev.01/07/2021 Page 1 of 3 Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br />