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�� I Environmental Health Department <br /> SANY „ - <br /> r; Time In: 12.1.5 pm <br /> .*+ R�triSS grows here. Time Out: 3:55 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SAFEWAY#2600 Date: 01/02/2018 <br /> Address: 1801 W 11TH ST, TRACY 95376 <br /> Owner/Operator: SAFEWAY INC Telephone: <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The pre-portioned turkey and ham at the sandwich prep is 54-55F. Maintain cold food at 41 F or below. <br /> Correct today. Items were removed from sale. <br /> The sliced cheese at the sandwich prep is 48F and the air temp of the sandwich prep unit is 47F. Maintain cold food at 41 F <br /> or below. Correct today. <br /> The hot hold soups are 84F-130F.The hot wells are not turned on. Per Asst. Director,the soups were put out at 10am. <br /> Maintain hot food at 135F or above (after re-heating to 165F). Soups were removed. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The paper towel dispenser in the Fresh cut room is jammed. Repair today. <br /> 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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:The half&half at Starbucks is 45F. Maintain cold food at 41 F or below. Maintain a sticker or timer so all <br /> staff are aware what time the food shall be discarded. Correct today. <br /> CALCODE DESCRIPTION: When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the spray down hose at the seafood 2 comp sink is around 80F Increase hot water <br /> temperature to 120F(minimum). Correct ASAP. <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 /> FA0022704 PRO518813 SCO01 01/02/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />