Laserfiche WebLink
Time In: 12:30 prn <br /> Time Out: 4:00 pm <br /> San Joaquin County <br /> Environmental Health Department <br /> J. 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sjgov.org/ehd <br /> CIF,'�'Fta <br /> Food Program Official Inspection Report <br /> Name of Facility: PAQ Inc DBA Rancho San Miguel Date: 09/02/2015 <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: 09/16/2015 <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: mocha mix 53 F chocolate milk 56 pre-scrambled eggs 55 F in floor aisle; sauce for chili relleno were 54 <br /> in a 3D Victory at 58F; 3D cooler at Salsa Bar 48F; and raw chicken at carniceria was 44F. Provide 41 F or lower for <br /> potentially hazardous food. All above referenced food except the raw chicken were disposed during this inspection. This is <br /> a repeat. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41145'F or at or above 135°F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #21 Hot and Cold Potable Water Not Available MAJOR <br /> OBSERVATIONS: No hot water in mop sink at all. Provide at least 120F. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: Liquid in sanitizer sink of bakery contains food particles, and less than 10 ppm sanitizer. Provide proper <br /> concentration and clean sanitizer immediately. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized.(113984(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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS: Flies in carniceria. Provide more pest control as needed. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats, mice), cockroaches, flies.( 114259.1, 114259.4, <br /> 114259.5) <br /> FA0015371 PR0522562 SCO01 09/02/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br />