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Environmental Health Department <br />Facility Name and Address: SAFEWAY #1648, 2449 W KETTLEMAN LN, LODI 95242 <br />Food Program Official Inspection Report <br />Dairy Cooler -- 41.00º F Sides under hot hold -- 41.00º F <br />Two Door reach under espresso machine -- Starbucks -- 32.00º F Eggnog -- 41.00º F <br />Prepackaged salad -- 41.00º F Corn dog -- Deli hot case -- 186.00º F <br />Cake walk around -- Bakery -- 41.00º F Hand sink -- Starbucks -- 103.00º F <br />3 comp sink -- Starbucks -- 122.00º F 3 comp sink -- Meat Dept -- 120.00º F <br />Hand wash -- Meat Dept (seafood) -- 102.00º F Dishwasher -- Deli -- 160.00º F <br />2 comp sink -- Meat Dept (seafood) -- 120.00º F Hand wash -- Bakery next to mixer -- 105.00º F <br />Restroom -- 100.00º F Hand sink -- Produce -- 100.00º F <br />Walk in -- Bakery -- 41.00º F Rotiserrie chicken -- Deli -- 200.00º F <br />Cut meat wall refrigerator -- 41.00º F Kombucha -- 41.00º F <br />Seafood case -- Meat Dept -- 41.00º F Naked Juice -- 41.00º F <br />Kombucha #2 -- 41.00º F Naked juice #2 -- 41.00º F <br />Prepackaged salad/sandwich refrigerator -- 41.00º F Dishwasher -- Bakery -- 160.00º F <br />Hand sink -- Meat Dept -- 110.00º F Prepackaged meat wall refrigerator -- 41.00º F <br />Creamer/butter -- 41.00º F Meat case display -- Meat Dept -- 41.00º F <br />3 comp sink -- Produce -- 120.00º F Lunchables/lunch meat -- 40.00º F <br />End cap poultry -- 41.00º F Walk in -- Produce -- 38.00º F <br />Hand sink -- Deli sandwich prep -- 107.00º F Poultry coffin reach in -- 39.00º F <br />Poultry case -- 41.00º F Garlic paste/ Herbs -- 41.00º F <br />Salad, Meat, Cheese Display -- Deli -- 41.00º F Juice -- 41.00º F <br />Sliced cheese/lunch meat -- 41.00º F Cake display -- Bakery -- 40.00º F <br />3 comp sink -- Bakery -- 120.00º F Casa Sanchez foods salsa -- 41.00º F <br />Salsa/Meat & Cheese -- Next to Deli -- 41.00º F Walk in -- Deli shared -- 41.00º F <br />Walk in -- Deli -- 41.00º F Mop sink -- 124.00º F <br />Salsa/prepackaged meats -- 41.00º F Salad display -- Deli -- 41.00º F <br />3 door Traulsen -- Meat Dept (seafood) -- 41.00º F Sandwich prep table -- Deli -- 41.00º F <br />cookie dough -- 41.00º F Hand sink -- Deli -- 103.00º F <br />Cut fruit -- 41.00º F Olives -- 41.00º F <br />Eggs -- 41.00º F Hand Wash -- Bakery -- 114.00º F <br />Cheese walk around -- 41.00º F Sausage wall refrigerator -- 41.00º F <br />2 door reach in -- Deli across sandwich prep -- 41.00º F Salad dressing, tofu, cut fruit -- 41.00º F <br />Walk in -- Meat Dept -- 40.00º F Reach in under counter -- Starbucks -- 41.00º F <br />3 comp sink -- Deli -- 121.00º F Salad/veggie dip wall refrigerator -- 41.00º F <br />Cake case -- Bakery -- 41.00º F Hand sink -- Deli near prep table -- 109.00º F <br />NOTES <br />Sanitizer 3 comp sink and container Starbucks- 400 ppm QUAT <br />Sanitizer spray bottle meat department- 200 ppm QUAT <br />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 <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: Name and Title: <br />EH Specialist:Phone: <br />David, <br />STEPHANIE RAMIREZ <br />Page 2 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0022701 PR0515628 SC001 11/02/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com