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SAN J O a Q U I N Environmental Health Department C0U ;N i y Food Program Official Inspection Report Facility Name and Address: Raleys#311, 1280 LATHROP RD,ADDISON 95336 Dairy walk in cooler--40.00°F Walk in cooler/floral and deli--41.00°F 2 D display cooler/sandwiches--Deli Department--41.00°F 3 comp sink--Front Meat Department--121.00°F Chicken tender--Deli Department/hot hold--145.00°F Dairy display cooler--Store floor--40.00°F Prep sink--Meat prep area/Meat Department--125.00°F Cheese display cooler--Store floor--41.00°F Dessert dispaly cooler--Store floor--40.00°F 2 D cooler--Deli Department--39.00°F Meat display cooler--Meat Department--40.00°F 3 comp sink--Back meat prep area/Meat Department--133.00° F Hand sink--Front Meat Department--105.00°F Prep sink--Deli Department--123.00°F Prepackaged salad display cooler--Store floor--41.00°F Walk in cooler--Meat Department--39.00°F Cake display cooler Left and Middle--Bakery Department Hand sink--Employee rest room--104.00°F 41.00°F Mop sink--122.00°F Fried chicken--Deli Department/hot hold--152.00°F Sea food display cooler--Meat Department--39.00°F Hand sink Bakery Department/Peets--102.00°F 3 comp sink--Produce Department--122.00°F Hand sink Women rest room--104.00°F Hand sink--Men rest room--102.00°F 2 D Hobart cooler Lt side(retarder)--Bakery Department-- 41.00°F Eggs display cooler--Store floor--39.00°F Meat display cooler--Store floor--39.00°F 5 CO2 tanks--250.00°L--50lbs each. Deli and salad display cooler--Deli Department--41.00°F Walk in cooler--Produce Department--38.00°F Hand sink--Produce Department--103.00°F 2 D Hobart cooler Rt side(retarder)--Bakery Department - 2 D True cooler--Peets/Bakery Department--41.00°F 41.00°F Walk in cooler--Deli Department--39.00°F 3 comp sink--Bakery Department--125.00°F Prep sink--Produce Department--127.00°F Yogurt display cooler--Store floor--40.00°F Hot dog/Deli meat display cooler--Store floor--41.00°F NOTES All departments are using QUAT with concentration 200 ppm and above to sanitize utensils. All departments have QUAT test strips available. All hot potentially hazardous food on hot hold is at 135F or above and all cold potentially hazardous food on cold hold is at 41 F or below. Facility implements frequent hands washing between tasks. Facility is maintaining temp/time log for the hot food on the hot hold. facility is maintaining temp log for all display coolers on the store floor.Temperature is taken twice a day. 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: EH Specialist: GEHANE FAHMY Phone: (209)616-3052 FA0000876 PRO162931 SCO01 03/09/2021 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