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°ate: San Joaquin County <br /> r' f Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> da <br /> Food Program Official Inspection Report <br /> Facility Name and Address: Costco Wholesale#38, 1616 E Hammer Ln, STOCKTON 95210 <br /> 3-comp--Meat Department-- 137.000 F Department 19-- Deli--40.000 F <br /> cooked chicken (for Chicken Bake,to be rebaked)--Food Court: Green Machine health drinks-- Deli--41.000 F <br /> prep table--60.00'F <br /> Bacon/Cheese-- Food Court:top tray prep table--57.600 F coleslaw--Food Court:container next to Adraft heathold—51.00' <br /> F <br /> Walk In--Meat Department--37.000 F 3-comp--Bakery-- 134.000 F <br /> Department 17--Deli--41.000 F Bacon/Cheese--Food Court: bottom tray prep table--60.000 F <br /> Rotisserie Chicken--Deli-- 168.000 F Chicken strips--Deli Sampling station by Departmenmt 19-- <br /> 196.00°F <br /> Handwash--Meat Department-- 137.000 F <br /> NOTES <br /> Food Court uses sanitizer spray with paper towels 200 ppm quat; bakery, deli/rotesserie chicken preparing, and butcher/ <br /> meat department use sanitizer buckets, ranging from 200 to 300 ppm quat. <br /> Upward 70 temperature measurements were taken throughout the store. Only violations and selected measurements (to <br /> represent locations)were included in this report <br /> See C00040974 OIR for related inspection report. <br /> Acopy of this report will be emailed to w038mgr2@costco.com, w038mgr4@costco.com, w038mgr@costco.com. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code. If a reinspection is required,fees will be assessed at the current hourly rate. <br /> 9 <br /> Received by: Name and Title: Julie Heath, General Manager <br /> EH Specialist: JEFFREY WONG Phone: (209)468-0335 <br /> FA0001705 PRO160939 SCO01 01/27/2016 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br />