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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> GrBCtness grows here Time In: 10:30 am <br /> Time Out: 11:55 am <br /> Food Program Official Inspection Report <br /> Name of Facility: PAQ Inc. DBA Food-4-Less Date: 12/08/2022 <br /> Address: 678 N Wilson Way, STOCKTON 95205 <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 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:A sanitizing solution bucket with wiping cloth was not set up in the meat department. Provide bucket with <br /> sanitizing solution and wiping cloth with 100-200 Parts Per Million (PPM)chlorine or 200-400 Parts Per Million (PPM)quat <br /> for proper sanitation of all food preparation and contact surfaces. Corrected on site. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Brandon Nessler Expiration Date: February 18,2026 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Open-air cooler-dairy--40.00°F Meat counter- beef, pork, poultry--40.00°F <br /> Open-air cooler-Mexican cheese,chorizo--41.00°F Meat walk-in--39.00°F <br /> Open-air cooler-deli meats--40.00°F Open-air cooler-produce dept--East side--41.00°F <br /> Open-air cooler-whip cream--41.00°F Dessert case cooler--41.00°F <br /> Open-air-EI Mexicano yogurts--41.00°F Open-air cooler-salami--41.00°F <br /> Open-air cooler-eggs,cheese--41.00°F Meat counter-seafood--41.00°F <br /> Open-air cooler-produce dept--West side--41.00°F Produce walk-in--41.00°F <br /> Rotissere chiken hot-hold--136.00°F <br /> NOTES <br /> No major violations. Oyster tags on site. <br /> Maintain a copy of the most current inspection report on-site. <br /> Please note:To minimize person-to-person contact,the signature of the person receiving the inspection report was not <br /> captured. <br /> FA0002463 PRO162657 SCO01 12/08/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <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 />