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SANOAQU I N Environmental Health Department
<br /> COUNT -( IY
<br /> Crearrie3S grows here, Time In: 10.17 am
<br /> Time Out: 1:40 om
<br /> Food Program Official Inspection Report
<br /> Name of Facility: SAFEWAY#2600 Date: 06/15/2020
<br /> Address: 1801 W ELEVENTH ST, TRACY 95376
<br /> Owner/Operator: SAFEWAY INC Telephone:
<br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS)
<br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/29/2020
<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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR
<br /> OBSERVATIONS:The tray washer in the Bakery is not reaching proper temperature at the final rinse(needs to be 160F
<br /> minimum-at thermolabel). Discontinue the use of this unit until it is restored to proper function.
<br /> All dishes, utensils, and equipment shall be washed at the 3 comp sink using the wash-rinse-sanitize-air dry procedure.
<br /> Correct today.
<br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097,
<br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141)
<br /> #1 Demonstration of Knowledge
<br /> OBSERVATIONS:The 5 year Food Safety Certificate has expired. One person shall obtain the 5 year Food Safety
<br /> Certificate within 60 days. Fax or e-mail a copy to Kadeanne Linhares(klinhares@sjgov.org)when obtained.
<br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their
<br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an
<br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1,
<br /> 2011 shall obtain a Food Handler Card within 30 days(113948).
<br /> #7 Hot and Cold Holding Temperatures
<br /> OBSERVATIONS:The air temperature of the 2 door Hobart in the deli is 49F(food in this unit is 43-49F). Maintain
<br /> refrigeration and cold food temperatures at 41 F or below. Correct today.
<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 /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The hoods at the deli have dripping grease. The hood filters at the Bakery&Deli have grease and dust
<br /> accumulation. De-grease, clean and sanitize hoods and hood filters by 2 weeks.
<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 /> FA0022704 PR0518813 SCO01 06/15/2020
<br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR
<br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com
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