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S A N J 0 A Q U I N Environmental Health Department <br /> COUNTY <br /> ME�� _¢ lir�OfIiCSS gfOwS here. <br /> Time In: 9.50 am <br /> st1Far� Time Out: 12:04 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: WALMART#1789 Date: 03/26/2018 <br /> Address: 1601 S LOWER SACRAMENTO RD, LODI 95242 <br /> Owner/Operator: WAL-MART Telephone: <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/09/2018 <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Some of the paper towel dispensers had paper towels available; however, not inside of single use <br /> dispensers. Provide towels in single use dispensers. <br /> The hand sinks in the front women's restroom,front men's restroom, sink across from the 3 compartment sink in the deli, <br /> sink next to the prep sink in the deli and back men's restroom are not between 100-108F. Provide a temperature between <br /> 100-108F at these sinks if on a non-adjustable faucet. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(1)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The TSO Chicken in the deli hot hold had a temperature range of 130-151 F. Provide a temperature of <br /> 135F or higher. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Testing equipment is lacking for the high temperature dishwasher. Provide. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Observed ice build-up on compressor fan in the meat walk-in freezer. Clean. <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, 114172, 114177, 114180, 114182) <br /> FA0023528 PR0541092 SCO01 03/26/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />