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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: COSTCO WHOLESALE#1091, 2680 REYNOLDS RANCH PKWY, LODI 95240 <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:At the food court, mop sink faucet is leaking. Repair in 1 week. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Gabe Godinez Expiration Date:October 19,2023 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 118°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 106°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sinkl --Deli department--112.00°F Briskets--Warmer/Food court--193.00°F <br /> Hand sink 2--Deli department--101.00°F Prep sink 2--Bakery department--120.00°F <br /> 3 comp sink--Bakery department--120.00°F Walk in cooler--Deli department--36.00°F <br /> Prepackaged salad case--33.00°F 3 comp sink--Meat department--120.00°F <br /> Hand sink 2--Meat department--115.00°F Hand sink 1 --Bakery department--101.00°F <br /> Hand sink 3 -Bakery department--108.00°F Prep sink--Bakery departmnt--120.00°F <br /> Chili sauce--Warmer/Food court--151.00°F Hand sink--Men rest room--100.00°F <br /> Walk in--Food court--41.00°F Hand sink Meat department--108.00°F <br /> Hand sink2--Poultry department/Prep room--80.00°F Yogurt--Dispenser--41.00°F <br /> 3 D reach in cooler--Food court--40.00°F Walk in cooler--Bakery department--38.00°F <br /> Mop sink--Food court--120.00°F Hand sink women rest room--100.00°F <br /> Hand sink Food court--105.00°F Deli case By dairy walk in cooler--36.00°F <br /> Prep sink Meat department--125.00°F 3 comp sink Deli department--137.00°F <br /> Prep sink--Deli department--136.00°F 3 comp sink--Poultry department/prep room--120.00°F <br /> Dairy walk in cooler--41.00°F Pizza--warmer/Food court--137.00°F <br /> Prep sink--Poultry department/prep room--62.00°F Produce walk in cooler--41.00°F <br /> Walk in cooler--Cheese and yogurt--41.00°F Hand sink 1 --Poultry department--120.00°F <br /> Hand sink2--Bakery department--108.00°F <br /> NOTES <br /> Sanitizer buckets are set up with QUAT 200 ppm or more in all department. <br /> 2 hours time log is maintained for rotisserie chicken. <br /> 1 hour time log is maintained for pizza, baked chicken and provolone turkey sandwiches in the food court. <br /> QUAT test strips are available in each department. <br /> Official inspection report emailed to manager. <br /> FA0020431 PR0536360 SCO01 02/01/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />