Laserfiche WebLink
�...Q .. C San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: WALMART#1554, 3223 E HAMMER LN, STOCKTON 95212 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Heidi Warren Expiration Date:September 19,2016 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 103°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Produice cooler(cut pineapples)--41.00°F RR men--94.00°F <br /> Mop sink--employee lounge--68.00°F Display cooler outside Deli right end--46.00°F <br /> Walk In--Bakery--41.00°F Display cooler outside Deli middle--48.00°F <br /> RR women--94.00°F <br /> NOTES <br /> Sanitizer buicket 200 ppm quat. <br /> Notes: <br /> More than 60 readings were taken during this inspection; only measurements out of compliance and selective ones for <br /> representative purpose were included in the measured observations section. <br /> Took about 2 minutes for handsink at both front entrance restrooms and at the meat department to reach 100 F. <br /> Recommend employing measures that will provide 100 to 108F for wash sink in about 30 seconds. <br /> Copy of report is emailed to hmwarre.s01554@stores.us.wal-mart.com and hmwarre.s01554@us.wal-mart.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 /> Received by: Name and Title: Stacey mantua, assistant mnag. <br /> EH Specialist: JEFFREY WONG Phone: (209)468-0335 <br /> FA0022657 PRO523276 SCO01 03/16/2016 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br />