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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Time In: 10.10 am <br /> Time Out: 12:18 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SAFEWAY#3124 Date: 07/22/2020 <br /> Address: 1187 S MAIN ST, MANTECA 95336 <br /> Owner/Operator: SAFEWAY INC Telephone: <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Grilled chicken and ham on cold hold at the front of the Deli Department, have temp at 46F. Provide 41 F <br /> or below today. <br /> Salad items, on the display cooler at the front of the Deli Department, have temp between 44F and 47F. Provide 41 F or <br /> below today. <br /> Starbucks 2 D Bev Air cooler/under oven has temp at 53F and 2 D Bev Air cooler at espresso station has temp at 44F. <br /> Provide 41 F or below today and move all the dairy items from the cooler under the oven to the other cooler and you can <br /> provide ice bath for all items to keep temp at 41 F or below till cooler units repair. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Meat grinder in the Meat Department walk in cooler, has meat debris. Clean 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Non adjustable hand sinks in Bakery Department, Meat Department and Produce prep room, have temp <br /> below 100F. Provide 100F- 108F to all non adjustable hand sinks today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Chicken breading container in the back Deli Department, is lacking label. Provide label today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0022702 PRO163377 SCO01 07/22/2020 <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 />