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SAN)J DAIJ I N Environmental Health Department <br /> sr <br /> C 0 U NTY <br /> Time In: 10:54 am <br /> Greorness grows here. <br /> Time Out: 12:42 pm <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: PAQ INC DBA FOOD-4-LESS Date: 02/11/2022 <br /> Address: 255 E March LN, STOCKTON 95207 <br /> Owner/Operator: PAQ INC. Telephone: (209)858-0101 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00054670 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ORDERED LO MEIN, FRIED RICE AND SWEET&SOUR CHICKEN FROM THIS FACILITY ON 2/2/22 <br /> AT AROUND 10:00 AM. COMPLAINANT ALLEGES THEY FOUND A LARGE WOOD CHIP IN THEIR FRIED RICE. <br /> COMPLAINANT ALLEGES THERE WAS BLOOD IN THEIR STOOL WHEN THEY USED THE RESTROOM AFTER <br /> CONSUMING THE FOOD. COMPLAINANT SOUGHT MEDICAL ATTENTION. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The kitchen hand sink was blocked by a trash can. Keep hand washing facilities accessible at all times <br /> during operation. 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(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Observed boiled noodles in trays and chicken in bowls that were cooked once. Per employee they <br /> noodles will be fried to order and the chicken will be cooked again to order. If food items that were cooked once will not be <br /> recooked during their cooling period then provide refrigeration for potentially hazardous food items once they are done <br /> cooling. Correct immediately. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Observed employee about to wash a tray in the 2 comp sink that was being used for thawing chicken. If <br /> the 2 comp sink will be used for both warewashing and food prep then when it is being used for food prep then it can not be <br /> used for warewashing at the same time and vice versa. Clean and sanitize sink before and after using it for food prep. <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 /> FA0001992 C00054670 SCO04 02/11/2022 <br /> EHD 16-23 Rev.01/07/2021 Page 1 of 4 Complaint Inspection Report <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 />