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S A K J OA Q U I N Environmental Health Department <br /> COUNTY <br /> Greotness grows here. Time In: 1142 am <br /> Time Out: 2:12 om <br /> Food Program Official Inspection Report <br /> Name of Facility: PAQ Inc DBA Food-4-Less Date: 03/15/2022 <br /> Address: 255 E March Ln, STOCKTON 95207 <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: 03/22/2022 <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 rotisserie chicken warmer was 110 F at 12 PM.A time temp log was observed where the time that <br /> the wings and rotisserie chicken were placed and the final cooking temp were recorded. Per employee the chicken stays in <br /> the warmer for the day until it is sold.The wings were placed at 8:30 AM and the rotisserie chicken was placed at 10 AM. <br /> Provide 135 F or above at warmer for hot holding or if time will be used as the public health control maintain <br /> records/documentation for the food items and do not exceed 4 hour max hold time. Corrected on site,the chicken wings <br /> were discarded and any remaining rotisserie chicken at 2 PM will be discarded. <br /> The fried chicken and pork on the leftmost side of the steam table were 114 F and 98 F respectively. Per store director they <br /> have a high turnover for those products. Provide 135 F or above for hot holding. If time will be used as the public health <br /> control and maintain records/documentation for food items utilizing time and do not exceed 4 hour max hold time. Food <br /> items must be discarded after the 4 hour hold time. Discard any leftover fried chicken/pork after 4 hour hold time. <br /> The salad/produce wall was 44 F,the salami/cream cheese display was 44 F, and the bakery walk-in was 45 F. Provide 41 <br /> F or below at these coolers 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The sanitizer dispenser at the rotisserie chicken 3 comp sink did not dispense any sanitizer. Per store <br /> director and employee the 3 comp sink is primarily used to washing and seasoning the chicken and the bakery 3 comp sink <br /> is used for warewashing. No warewashing was being done during the inspection. Continue using bakery 3 comp sink for <br /> warewashing until sanitizer dispenser at the rotisserie chicken 3 comp sink dispenses at least 200 ppm quat. <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 PRO160887 SCO01 03/15/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 5 Food Program OIR <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 />