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Environmental Health Department <br />Time In: <br /> 2:12 pm <br />10:24 am <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: (479) 204-3911 Owner/Operator: WALMART INC. <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 3223 E HAMMER LN, STOCKTON 95212 <br />Date: 07/18/2022Name of Facility: WALMART #1554 <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 /> #8 Use of Time as a Public Health Control MAJOR <br />OBSERVATIONS: Observed chicken slider and chicken egg roll with 8 AM listed on package located on market side of <br />open reach-in warmer near registers. Observed food items in warmer at 12:30 PM. Per coach they are supposed to check <br />warmer every 2 hours. The market side of warmer was 132 F. Maintain 4 hour max hold time or keep food items at 135 F or <br />above. Corrected on site, items were removed from sale. <br />CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br />documentation must be maintained (114000) <br /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: The soap dispenser at the meat prep hand sink near the 3 comp sink was empty. Provide soap in <br />dispenser today. <br />The paper towel dispensers at the produce hand sink and deli hand sink near 3 comp sink were empty. Provide paper <br />towels in dispensers today. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The following coolers were above 41 F during the inspection: <br />- open reach-in cake display 47 F <br />- open reach-in pizza cooler 42 F <br />- produce walk-in 42 F <br />- deli open cooler behind front counter 45 F <br />- seafood wall 48 F <br />- ham bunker 43 F <br />- sausage bunker 49 F <br />- open reach-in hummus/chicken cooler 42 F <br />Provide 41 F or below at these coolers today. <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 />Page 1 of 5EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0022657 PR0523276 SC001 07/18/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD