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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: 12:35 pm <br /> Time Out: 1:101)m <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: PAQ INC DBA RANCHO SAN MIGUEL MARKET Date: 09/06/2022 <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:The bacon at the deli steam table was 120 F, per employee it was made at 10 AM. Maintain PHFs at 135 <br /> F or above at all times when hot holding. If time will be used as the public health control then maintain <br /> records/documentation and do not exceed 4 hour max hold time, remaining food items after the 4 hours must be discarded. <br /> If bacon will be cooled then reheated, maintain at 41 F or below when cold holding and reheat to 165 F minimum for at least <br /> 15 seconds. Corrected on site, remaining bacon at 2 PM will be discarded. <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Observed ice build up on floor and compressor pipe of grocery walk-in freezer. Clean within 1 week and <br /> repair as necessary. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> bacon(hot hold)--deli steam table(L)--120.00°F beef in salsa verde(hot hold)--deli steam table(R)--156.00°F <br /> pork in salsa verde(hot hold)--deli steam table(R)--160.00°F pork in salsa roja(hot hold) deli steam table(R)--148.00°F <br /> beef in salsa roja(hot hold)--deli steam table(R)--144.00°F chicken in sauce(hot hold)- deli steam table(L)--143.00°F <br /> FA0000473 C00055160 SC544 09/06/2022 <br /> EHD 16-23 Rev.01/07/2021 Page 1 of 2 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 />