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Environmental Health Department <br />Time In: <br />10:54 am <br /> 8:40 am <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: (916) 373-3333 Owner/Operator: RALEYS SUPERMARKETS <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 311 S LOWER SACRAMENTO RD, LODI 95240 <br />Date: 11/17/2021Name of Facility: RALEYS #445 <br />Food Program Official Inspection Report <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 <br />OBSERVATIONS: Wash water in "wash" compartment of 3 compartment sinks that currently have utensils in the <br />compartments at the deli 3 comp (95F) and in the 3 comp of the bakery (83F). <br />Provide the water in these compartments at a minimum of 100F. <br />Ok, corrected water in these compartments are now at 116F. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Observed wet wiping cloth stored on a cutting board in front of the meat display case refrigerator. <br />Store wet wiping cloths in sanitizer buckets. <br />Ok, corrected. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: Warm water at the employee restroom (R) hand wash sink is 65F. <br />Provide warm water at this sink at 100F-108F, if this is on a non adjustable faucet. <br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required <br />by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br />ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose <br />used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, <br />114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br />Susan Robison February 24, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0000943 PR0160222 SC001 11/17/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com