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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: YOUNGS LOCKEFORD PAYLESS MARKET, 18980 N HWY 88 , LOCKEFORD 95237 2 comp sink--produce--130.00°F soda/beer walk-in--38.00°F meat counter display case--40.00°F 9 D Zero Zone display--market hot dog/ham--36.00°F produce walk-in--40.00°F hand sinks--public restrooms L&R--100.00°F 3 comp sink--bakery/deli--120.00°F cheese open display--under deli counter(R)--45.00°F mop sink--outside meat department--136.00°F 2 D True Odwalla display--aisle 17/18--41.00°F cheese open display--market--41.00°F walk-in--outside meat departmet--39.00°F rotisserie chicken display warmer--market--106.00°F chow mein(hot hold)--Chinese kitchen steam table--167.00°F 14 D Zero Zone display--produce--36.00°F deli counter display case--41.00°F egg open display -aisle 18/19--36.00°F 3 comp sink chinese kitchen--120.00°F 1 D True display near register 7--47.00°F dairy walk-in- 41.00°F cake open display--market--43.00°F 14 D Zeron Zoke display--dairy/aisle19--40.00°F white rice(hot hold)--Chinese kitchen rice cooker--171.00°F egg walk-in--41.00°F cheese open display--under deli counter(L)--43.00°F 2 D Hoshizaki--seafood department--36.00°F meat department walk-in--40.00°F hummus/dip open display--market--41.00°F mongolian beef(hot hold)--Chinese kitchen steam table-- 2 D reach-in under prep table--Chinese kitchen--43.00°F 149.00°F shrimp(hot hold)--Chinese kitchen steam table--148.00°F hand sinks--employee restrooms F&M--100.00°F 2 D California Cooking reach-in w/prep top--deli--44.00°F Chinese kitchen walk-in--40.00°F bakery walk-in--41.00°F scallop/salmon(cold hold)--seafood ice display--37.00°F 5 D Zero Zone display--market chicken/salsa--36.00°F egg foo yum(hot hold)--Chinese kitchen steam table--137.00°F hand sink--bakery/deli--100.00°F 3 comp sink--meat deparment--130.00°F fried rice(hot hold)--Chinese kitchen rice cooker--146.00°F 2 comp sink--seafood department--120.00°F deli walk-in--39.00°F NOTES Routine inspection. No prep in produce department.The 2 comp sinks in the produce and seafood derparmtnets and the 3 comp sinks in the meat department and chinese kitchen are used as hand sinks as well. The chinese kitchen 3 comp sink is also used for food prep. Clean and sanitize sink before and after using for food prep and do only 1 task at a time. Quat test strips available. Time logs maintained for egg rolls, pot sticklers, and chicken at Chinese kitchen steam table, items were within 4 hour hold time during the inspection. Discussed report with Melissa Esteves,Assistant Manager. No signature captured. 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: DARIA AFONSKAIA Phone: (209)616-3035 FA0000081 PRO161914 SCO01 12/28/2022 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