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Time In: 10.00 am <br /> Time Out: 11:01 am <br /> Pqutn/ San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �•.. P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �Lhi <br /> Food Program Complaint Inspection Report <br /> Name of Facility: RANCHO SAN MIGUEL MARKET* Date: 10/10/2017 <br /> Address: 1427 S AIRPORT WAY, STOCKTON 95205 <br /> Owner/Operator: PAQ INC Telephone: (209)852-8010 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00044696 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ALLEGES ON 10/3/2017 AT APPROXIMATELY 12:30 PM THEY CONSUMED A CHORIZO BREAKFAST <br /> BURRITO(CHORIZO, EGG AND POTATOES)AND A FOUNTAIN SODA.AT APPROXIMATELY 1:30 AM BECAME ILL <br /> WITH SYMPTOMS OF ABDOMINAL PAIN, NAUSEA,VOMITING AND FEVER. <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:The cook did not wash hands prior to putting on gloves. Corrected on site. Instructed employee to wash <br /> hands at the hand sink prior to putting on gloves. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The taqueria hand sink was blocked with items. Keep clear at all times. Corrected on site. <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(1)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The cooked beans on the hot hold are at 120-135 F. Adjust to 135 F or higher throughout today. <br /> The chorizo, egg, and potato mixture off the grill was at 140-165 F.Adjust to 145 F or higher throughout. NOTE: the only <br /> uncooked item are the beaten eggs. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> FA0014921 C00044696 SCO04 10/10/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />