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Environmental Health Department <br /> COuT <br /> Grectness grows here. Time In: 930 am <br /> Time Out: 12:30 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: PAQ Inc DBA Rancho San Miguel Date: 09/28/2018 <br /> Address: 1409 S AIRPORT WAY, STOCKTON 95206 <br /> Owner/Operator: PAQ INC. Telephone: (209)685-8010 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/13/2018 <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 /> #9 Cooling Methods MAJOR <br /> OBSERVATIONS:Large covered bin with beans that were cooked yesterday were 55 F in walk in cooler. Cool food in <br /> shallow containers without lids. Once food has cooled down to 41 F(within 6 hours), it is ok to transfer into larger containers <br /> with a tight lid. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:Steam table in kitchen was very hot but several food were under 135 F.All food shall be reheated to 165 <br /> F before being placed on steam table, and then maintained at 135 F or higher. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Paper towel dispenser at bakery was empty. It shall always be provided with towels. 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: Improper utensil washing taking place in kitchen and juice/salsa prep stations.The 3 comp sink shall be <br /> used only for warewashing.Wash-rinse-sanitize-air dry. Re-train all of the employees on proper procedure. <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 /> FA0015371 PR0522562 SCO01 09/28/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 6 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 <br />