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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> Greotness grows here, Time In: 839 am <br /> Time Out: 11:55 am <br /> Food Program Official Inspection Report <br /> Name of Facility: WALMART#1789 Date: 08/18/2020 <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: 09/01/2020 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Observed spinach ricotta and gouda pastries stored at room temperature in the"Single-Serve Pastries" <br /> case. All potentially hazardous foods are to be stored at 41 F or lower or 135F or higher. Ok, corrected. Pastries have been <br /> removed from sale. <br /> OGP refrigerator was at 52F and products in this unit are milk at 42F and yogurt at 47F. Provide this unit at 41 F or lower so <br /> that foods are 41 F or lower. Per employee,food items were placed in this unit approximately 10 minutes ago. All food <br /> items have been removed from this unit and placed in a different unit. <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:Sanitizer does not dispense from sanitizer machine at the 3 comp sink at the meat section. Ok, <br /> corrected. Sanitizer tubing was not connected. Corrected on site. Sanitizer is at 400ppm quat. <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:Warm water at hand wash sinks exceed 108F at Deli (left side, next to prep sink, across from 3 comp <br /> sink), Bakery, Meat Section, and Back restrooms(womens, mens, and family). These are on non-adjustable faucets. <br /> Provide a temperature of 100F-108F. Not to exceed 108F. <br /> Hot water at mop sink at the merchandise area is at 113F. Provide hot and cold water at this sink with hot water at <br /> minimum of 120F. <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 /> FA0023528 PR0541092 SCO01 08/18/2020 <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 <br />