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S ` ` , J O A Q U I N Environmental Health Department C0U "ATY Food Program Official Inspection Report Facility Name and Address: YOUNGS LOCKEFORD PAYLESS MARKET, 18980 N HWY 88 , LOCKEFORD 95237 #41 Plumbing Maintained;Approved Back Flow Device OBSERVATIONS:Pipes,draining the ice case and the 2 comp sink in Meat department, are lacking air gap. Provide air gap 1 inch at least off the floor in 3 days. CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) #43 Toilet Facilites Clean/Supplied/Maintained OBSERVATIONS:Right side customer rest room is lacking self closing door. Provide self closing door in 2 weeks. CALCODE DESCRIPTION:Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Maria Garcia Expiration Date: February 13,2023 Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 124°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS Walk in cooler--Meat dep 41.00°F Packaged meat display cooler--By Mea Dep--41.00°F Produce open case cooler -41.00°F 2 comp sink--Produce Dep--104.00°F Walk in cooler Left side--Deli Dep--41.00°F 2 D California cooking reach in cooler--Deli Dep--38.00°F 3 comp sink/hand sink--Meat dep--121.00°F Walk in cooler Right side--Bakery dep--40.00°F Walk in cooler--Japanese Kitchen--41.00°F Meat display cooler--Meaat dep--38.00°F Prep sink--Meat dep--126.00°F Hand sink--Rest room 1 --105.00°F Hand sink--Deli Dep/BAkery Dep--106.00°F Walk in cooler--Dairy--45.00°F 3 comp sink--Deli Dep/Bakery dep--120.00°F Produce walk in cooler--411.00°F Hand sink--Rest room 2--102.00°F Deli display cooler--Deli Dep--41.00°F 2 D Reach in cooler/under prep table--Japanese Kitchen-- Rotisserie chicken--Warmer--145.00°F 41.00°F NOTES 3 comp sinks, in meat department and japanese kitchen, are used as had wash stations fully supplied with soap and paper towels from dispensers. Sanitizer buckets is all departments are set up with QUAT 200 ppm or more. Chicken pieces, spring rolls and egg rolls are listed on the time log that is maintained at the japanese kitchen and the rest of the hot potentially hazardous food on the hot hold has temp at 135F or above. FA0000081 PRO161914 SCO01 08/19/2019 EHD 16-23 Rev.06/30/15 Page 3 of 4 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com