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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: WinCo Foods#10, 5110 MONTAUBAN Ave, STOCKTON 95210 creamer/butter display--market--41.00°F tuna poke/shrimp(cold hold) seafood display- 39.00°F meat wall cooler--market--39.00°F hand sink--female restroom--100.00°F hand sink--seafood department--100.00°F juice walk-in--market--40.00°F walk-in--sandwich prep--39.00°F hand sink--sandwich prep--100.00°F 3 comp sink--deli--120.00°F walk-in--meat department--40.00°F 3 comp sink--seafood--120.00°F bacon/ham bunker--market--41.00°F yogurt display cooler--market--41.00°F pizza/sandwich island--market--41.00°F prep sink--bakery--120.00°F prep sink sandwich prep--130.00°F 3 comp sink--sandwich prep--120.00°F hand sink- pizza department--100.00°F meatball bunker--market--41.00°F hand sink- bakery,back--100.00°F 3 comp sink--pizza department--120.00°F sausage wall cooler--market--40.00°F hand sink- meat department--100.00°F bacon/juice display--market- 41.00°F prep sink--seafood--120.00°F prep sink--pizza department--100.00°F hand sink--male restroom--100.00°F small walk-in--deli--40.00°F chicken/pork bunker--market--41.00°F hand sink--produce area--100.00°F cheese/salami island--market--40.00°F cheese/fish island--market--41.00°F hand sink--deli--100.00°F large walk-in--deli--40.00°F walk-in--produce area--41.00°F beef bunker--market--41.00°F hand sink--bakery,front--100.00°F 3 comp sink--bakery--125.00°F 4 dr Beveage Air reach-in w/prep top--pizza department--43.001 hand sink--employee restroom--100.00°F F walk-in--bakery--40.00°F ham bunker--market--41.00°F dairy walk-in--market--41.00°F 1 dr Traulsen warmer--pizza department--138.00°F 3 comp sink--meat department--120.00°F fried chicken wing/drumstick(hot hold)--deli counter warmer-- 147.00°F salad wall--market--41.00°F meat counter display--meat department--41.00°F chicken/chorizo bunker--market--40.00°F NOTES Routine inspection. Some parts of the store such as the restrooms and produce area were in the middle of remodeling during the inspection. Quat and thermal test strips available. Sanitizer buckets-200 ppm quat. The warm foods at the deli counter are kept for 4 hours using time stickers. The warm foods at the pizza counter are kept for 90 minutes using time tags. Discussed report with store manager. No signature captured. Maintain a copy of this report 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: Danielle Van Leeuwen, Store Manage EH Specialist: DARIA AFONSKAIA Phone: (209)616-3035 FA0014185 PR0518877 SCO01 12/14/2021 EHD 16-23 Rev.09/16/2020 Page 4 of 4 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