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Environmental Health Department <br />Time In: <br />11:22 am <br /> 8:03 am <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: (209) 366-1053 Owner/Operator: PAQ INC. <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1409 S AIRPORT WAY, STOCKTON 95206 <br />Date: 08/16/2023Name of Facility: PAQ Inc DBA Rancho San Miguel <br />Reinspection on or after: 09/15/2023 <br />Food Program Official Inspection Report <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 egg and milk open-air cooler located on the retail floor was observed with temperatures ranging <br />from 51 - 57 F. One 18-pk eggs was observed at 48 F. For items less than four hours at this cooler, immediately transfer to <br />a cooler at 41 F or below. All food items 50 F and above must be discarded. Discontinue use of this cooler until repaired to <br />maintain 41 F or below. Correct today. <br />----------------------------------------------------- <br />[Repeat] The pico de gallo inside the rightmost cold hold unit beside steam table in the hot food department was observed at <br />45 F. Decrease temperature on unit to maintain food items at 41 F or below. Correct today. <br />----------------------------------------------------- <br />[Repeat] The open-air cooler in the produce retail area was observed at 47 F. Decrease temperature on unit to maintain <br />food items at 41 F or below. If temperature cannot be reduced to 41 F or below, transfer food items to a cooler that is 41 F <br />until the unit is repaired or replaced. Correct today. <br />----------------------------------------------------- <br />The shrimp inside the leftmost cold hold unit in the hot food department was observed at 45 F. Decrease temperature on <br />unit to maintain food items at 41 F or below. Correct today. <br />----------------------------------------------------- <br />The walk-in cooler at the hot food unit was observed at 45 F. Decrease temperature on unit to maintain food items at 41 F or <br />below. 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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: The paper towels were not inside the paper towel dispenser at the bakery department. Refill paper towel <br />dispenser to prevent contamination of the paper towel roll. Correct today. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br />Page 1 of 5EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0015371 PR0522562 SC001 08/16/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD