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SAN J a A Q U I N Environmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: WALMART#3352, 10355 TRINITY PKWY, STOCKTON 95219 <br /> refrigrator--yogurt section--36.00°F warm water--hand sink Womens'front-- 107.00°F <br /> refeigerator bunker--ham/cheese--41.00°F referigerator--Odwalla section--41.00°F <br /> refrigerator--deli case--30.00°F wall refrigerator--egg/wall--41.00°F <br /> warm water--hand sink next to 3 comp Deli--108.00°F warm water--hand sink Deli(left side)--103.00°F <br /> warm water--hand sink back restroom(W)--76.00°F warm water--hand sink(L)Bakery--104.00°F <br /> warm water--hand sink Men's front--106.00°F mac and cheese--hot case--160.00°F <br /> wall refrigerator--butter section--36.00°F bunker referigerator--salame/hot dogs/lunch <br /> meat/lunchables/almond milk--34.00°F <br /> display OGP--#1-32--41.00°F wall refrigerator--wall meat--41.00°F <br /> wall referigerator--Ground Beef section--40.00°F warm water--hand sink back restroom(M)--77.00°F <br /> cupcake refrigerator--front--41.00°F walk-in--chicken--41.00°F <br /> hot water--small prep sink bakery--120.00°F hot water--mop sink--120.00°F <br /> warm water--hand sink(middle)Bakery--105.00°F warm water- family restroom--76.00°F <br /> chicken--hot hold--146.00°F warm water- hand sink(R)Bakery--102.00°F <br /> warm water--hand sink Deli(right)--108.00°F warm water--hand sink in dishwasher room--107.00°F <br /> salad wall refrigerator--40.00°F dairy walk-in--37.00°F <br /> wall refrigerator--prepackaged mashed potatoes/salad dressing walk-in--Bakery--40.00°F <br /> section--33.00°F <br /> warm water--hand sink--108.00°F wall referigerator--cheese/hummus section--41.00°F <br /> warm water--hand sink Deli(middle)--102.00°F cake referigerator--front--35.00°F <br /> wall referigerator--Poultry/Seafood section--41.00°F wall refrigerator--cream cheese section--41.00°F <br /> wall referigerator--macaroni salad/ravioli sect--40.00°F warm water--hand sink by fryer in deli--106.00°F <br /> walk-in--bakery--40.00°F referigerators with endcaps--packaged <br /> fruit/corn/grapes/blueberries section--40.00°F <br /> 3 comp--Bakery--120.00°F 3 comp--deli area--121.00°F <br /> wall referigerator--hot dog refrigerator--41.00°F <br /> NOTES <br /> Note: rotisserie chicken has a hold time of 4 hours. <br /> Chicken strip in hot hold is at 126F-139F and has a hold time of 4 hours and was cooked at 8:50am and was at 170.3F. <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: Chanel Roussel-Sok, co-manager, Si <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0022675 PR0537142 SCO01 07/08/2020 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 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 <br />