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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greol less grows here, Time In: 10.40 am <br /> Time Out: 1:05 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SAFEWAY#2600 Date: 11/15/2021 <br /> Address: 1801 W ELEVENTH ST, TRACY 95376 <br /> Owner/Operator: SAFEWAY INC Telephone: <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/29/2021 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dish machine at the Bakery is not reaching proper sanitization temperature. Machine was run three <br /> times.The first tow times,the inspector's thermolabel did not indicate 160F minimum).The third time the machine was run, <br /> the facility's thermolabel/dot was used and did not indicate 160F minimum. Inspector's thermometer at the third run had a <br /> max temp of 146F. <br /> Discontinue the use of the dish machine until it reaches 160F minimum/thermolabel blacks out. <br /> Use the manual warewashing procedure a the 3-comp sink:wash-rinse-sanitize-air dry. <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:Observed a Seafood Dept. employee wash his hands with cool water and then dry them on his apron. Be <br /> sure hands are washed properly with warm water, soap, and then dried with a single service towel. Correct today. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary,during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The tomato soup at hot hold is 131 F. Increase the hot holding temperature to 135F(minimum). Correct <br /> today. <br /> Corrected on site:the incorrect equipment/bowl was being used/Switched out. <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 /> FA0022704 PR0518813 SCO01 11/15/2021 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />