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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotne55 grows here Time In: 11.00 am <br /> Time Out: 12:45 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: PAQ Inc DBA Rancho San Miguel Date: 11/15/2022 <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: 11/22/2022 <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 <br /> OBSERVATIONS:The cold holding temperature inside the produce open-air cooler was observed at 43 F. The Utility <br /> 3-door prep cooler located in the kitchen was 44 F.Adjust units to maintain 41 F or below. Correct today. <br /> ----------------- <br /> The shredded cheese inside the cold hold unit located in the kitchen beside the hot hold unit was observed at 48 F.Adjust <br /> unit to maintain food items at 41 F or less.Any food items held outside this temperature for longer than four hours must be <br /> discarded. Correct 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:Maximum hot water temperature for the facility was 88 F. Repair/replace hot water heater to maintain <br /> 120 F minimum. Heat water by alternate means to 120 F for warewashing and 100 F for hand washing until hot water heater <br /> has been repaired. Correct within three days. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The cooling fan covers inside each of the walk-in coolers had dust accumulation. Clean and maintain fan <br /> covers as needed. Correct today. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Roily Gelisanga Expiration Date:October 22,2025 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 88°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 88°F <br /> FA0015371 PR0522562 SCO01 11/15/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <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 />