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San Joaquin County
<br /> a Environmental Health Department
<br /> J. 1868 East Hazelton Avenue, Stockton, CA95205-6232
<br /> Telephone: (209)468-3420 Fax; (209)464-0138 Web:www.sjgov.org/ehd
<br /> ���FORN
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: YOUNGS LOCKEFORD PAYLESS MARKET,18980 N HWY 88 , LOCKEFORD 95237
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS: Ice build up on floor in bakery freezer walk in. De-ice.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved, installed properly, and meet applicable standards.(114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
<br /> #36 Equipment/Utensils/Linens: Proper Storage/ Use
<br /> OBSERVATIONS:CO2 cylinder outside receiving bay not chained down. Chain down.
<br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from
<br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from
<br /> contamination.(114074- 114075, 114081, 114119 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
<br /> #39 Thermometers Provided/Accurate/Easily Visible
<br /> OBSERVATIONS:Thermometer lacking in Milk Box Walk In and Meat Department Walk In Provide.
<br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be
<br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods
<br /> and high temperature warewashing machines. (114157, 114159)
<br /> #4o Proper Use and Storage of Wiping Cloths
<br /> OBSERVATIONS:Wipe cloths at Meat Prep not in sanitizer bucket. Store in sanitizer bucket.
<br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food
<br /> shall be used only once unless kept in clean water with sanitizer.(114135, 114185.1 114185.3(d-e))
<br /> #42 Disposal of Garbage and Refuse
<br /> OBSERVATIONS: Several pieces of pork rink identified to be garbage by manager on floor of freezer Walk In. Dispose
<br /> garbage. Corrected on site.
<br /> CALCODE DESCRIPTION:All food waste and rubbish shall be kept in leakproof and rodent proof containers. Containers shall be
<br /> covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior
<br /> premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3,
<br /> 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
<br /> #45 Floors, Walls, Ceilings; Clean and Maintained
<br /> OBSERVATIONS:Tile at Meat Prep room cracked or missing pieces. Repair.
<br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable, smooth,nonabsorbent, light-colored, and washable surfaces. All floor
<br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily
<br /> cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original
<br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d),
<br /> 114266, 114268, 114268.1, 114271, 114272)
<br /> FA0000081 PRO161914 SCO01 12/31/2015
<br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR
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