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�...Q .. C San Joaquin County Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd 4�IFO';Rt� Food Program Official Inspection Report Facility Name and Address: Raleys#311, 1280 LATHROP RD, MANTECA 95336 #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:The floor behind the fryers in the Deli has grease and food debris. Clean floor by 1 week. The floor in the Deli walk-in cooler has spilled chicken juice. Clean the floor today. The floor behind/underneath the bulk food bins has food debris. Clean/remove food debris today. Corrected on site. CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Dwayne Bianco Expiration Date:July 01,2020 Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS yogurt--40.00°F meat/seafood walk-in--35.00°F mashed potatoes--out of oven-deli--196.00°F 2 door True--Peets--41.00°F salad mixes--produce--41.00°F steak--38.00°F Organics and Naturals 2 door reach-in--41.00°F macaroni salad deli--39.00°F dairy walk-in--40.00°F Odwalla 2 door--41.00°F 1 door Naked reach-in--46.00°F--Re-check 44F rotisserie chicken--144.00°F pre-packaged meals--Deli--32.00°F restroom hand sinks--employee and customer--100.00°F Hawaiian chicken--meat--40.00°F sliced turkey--deli--38.00°F mop sink--122.00°F handsinks deli,bakery, Pete's, Meat/seafood,produce-- 100.00°F--100F+ salami--39.00°F produce walk-in--40.00°F eggs--41.00°F fruit cups--41.00°F 2 door reach-in--deli--39.00°F butter--39.00°F bulk cheese--deli--37.00°F chicken nuggets--deli--171.00°F bacon--meat--41.00°F Retarder 1 --bakery--40.00°F 1 door Odwalla True--40.00°F quick meals--32.00°F ham/sausage--38.00°F Retarder 2--bakery--40.00°F mushrooms--produce--41.00°F specialty cheeses--41.00°F chicken--deli-hot hold--158.00°F Lil Smokies case--42.00°F bologna--41.00°F Bolthouse drinks--produce--41.00°F salmon--seafood--38.00°F prep sinks--deli,meat/seafood--120.00°F pudding/pasta--40.00°F OJ--40.00°F meatloaf--deli--39.00°F egg croissant--deli-gourmet sandwich case--38.00°F 3-comp sinks--deli,bakery,meat/seafood,produce--120.00°F- ricotta--41.00°F -120F+ turkey--41.00°F deli walk-in--36.00°F milk--38.00°F cake cooler--bakery--40.00°F FA0000876 PRO162931 SCO01 01/12/2017 EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR