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S ` ` ,411! J O 1a Q U I N Environmental Health Department If 0U ,N i Y Food Program Official Inspection Report Facility Name and Address: Save Mart#100, 1453 Goodwin Dr, RIPON 95366 #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:Floor at Meat Department, has meat debris and Bakery walk in freezer floor has debris. Clean floor today and as needed. CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Danise Martinez Expiration Date: May 03,2022 Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 153°F Quaternary Ammonia(QA): ppm Hand Sink Temp: °F FOOD ITEM--LOCATION--TEMP°F--COMMENTS Deli meat--Cold hold/Deli Dep--39.00°F 2 comp prep sink--Deli/Bakery prep area--120.00°F Sliced tomatoes--Cold hold/Deli Dep--40.00°F Meat display cooler--Meat Dep--41.00°F 3 comp sink--Produce prep area--126.00°F Non adjustable hand sink--Produce prep area--103.00°F Organic Baby food mini cooler--40.00°F Eggs display cooler--44.00°F Cake display cooler--41.00°F Prepackaged Deli meat opwn case cooler--41.00°F Mop sink--121.00°F Non adjustable hand sink--Meat dep--124.00°F Salad bar display cooler--Deli Dep--43.00°F Meat walk in cooler--41.00°F Hand sink--Men rest room--101.00°F Sausage open case cooler--39.00°F Hand sink--Women rest room--100.00°F Deli Walk in cooler--41.00°F Produce walk in cooler--41.00°F 3 comp sink--Meat dep--133.00°F Right side non adjustable hand sink--Deli Dep--114.00°F Prepackaged meat open case cooler--41.00°F Back non adjustable hand sink--Deli/Bakery prep area-by the 3 6 sliding doors reach in cooler(Cold Hold)--Deli Dep--43.00°F comp sink--121.00°F Dairy walk in cooler--41.00°F Left side non adjustable hand sink--Deli Dep--121.00°F 2 comp sink--Meat Dep--140.00°F NOTES All departments have sanitizer buckets set up with QUAT 200 ppm or more. At the Deli Department,they use 4 hours time control log for the hot food kept on the hot hold. 90 days Oyster tags are available on site. 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 Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: Raymond, Store Manager EH Specialist: GEHANE FAHMY Phone: (209)616-3052 FA0018320 PR0527033 SCO01 09/21/2020 EHD 16-23 Rev.09/16/2020 Page 3 of 3 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD