COMPLIANCE INFO_2021 - Laserfiche WebLink

Home Browse Search

SAN 1` ` e J O 1a Q U I N Environmental Health Department C 0 U A i `l Food Program Official Inspection Report Facility Name and Address: SAFEWAY#3124, 1187 S MAIN ST, MANTECA 95336 Salad bags open case cooler--41.00°F Cheese--Front cold hold/Deli Department--41.00°F 3 comp sink--Meat Department--141.00°F Meat and sea food display cooler--Meat Department--41.00°F Hand sink--Starbucks--131.00°F Walk in cooler--Meat Department--41.00°F Non adjustable hand sink--Meat Department--91.00°F Hot hold air--Front Deli Department--137.00°F Prep sink--Produce Department--120.00°F Hand sink--Left side customer rest room--103.00°F Non adjsutable hand sink--Back prep area at Bakery Department Dairy walk in cooler--46.00°F --100.00°F Cheese open case cooler--41.00°F 1 comp dumping sink--Starbucks--130.00°F guacamole--Front cold hold/Deli Department--41.00°F Prepackaged salad open case cooler--41.00°F Walk in cooler--Bakery Department--46.00°F Non adjustable hand sink--Front/Deli Department--100.00°F Prepackaged cheese open case cooler--47.00°F Sour cream and cottage cheese open case cooler--41.00°F Ham--Front cold hold/Deli Department--44.00°F 3 D Traulsen reach in cooler/under prep table--Front/Deli Department--40.00°F Prep sink--Back/Deli Department--122.00°F Salad display cooler--Front Deli Department--41.00°F Tomatoes/by ham containers--Front cold hold/Deli Department- Fried chicken--Hot hold/front Deli Department--144.00°F -43.00°F Non adjustable Hand sink- Front Deli Depertment--100.00°F Cake open case cooler--41.00°F Non adjustable Hand sink- Back Deli Department by Walk in-- 3 comp sink--Starbucks--126.00°F 101.00°F 2 D Bev Air cooler--Espresso station/Starbucks--41.00°F Walk in cooler--Deli Department--41.00°F Deli and cheese display cooler Front Deli department--41.000 Tomatoes on the left side of the cold hold--Front cold hold/Deli F Department--41.00°F 3 comp sink--Deli Department--131.00°F Non adjsutable hand sink--Front Bakery Department--97.00°F 2 D Bev Air cooler/under Oven--Starbucks--43.00°F Non adjsutable hand sink--Back Bakery Department--88.00°F Prep sink--Front Deli Department--120.00°F Cake display cooler--Front Bakery Department--41.00°F 3 comp sink--Bakery Department--135.00°F Mop sink--136.00°F Non adjustable hand sink--By prep sink/Meat Department-- Walk in cooler--Produce Department--46.00°F 100.00°F 2 D warmer--Back deli Department--140.00°F Non adjustable hand sink--Produce Department--94.00°F Prep sink--Meat Department--122.00°F Eggs open case cooler--44.00°F 3 comp sink--Produce Department--120.00°F NOTES Bakery and Deli Departments high temp dish washers are at 160F sanitization. All departments set up buckets with QUAT 200 ppm or more and QUAT test strips are available. 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 FA0022702 PRO163377 SCO01 05/12/2021 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