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Environmental Health Department <br />Time In: <br />12:00 pm <br />10:00 am <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: (209) 577-1600 Owner/Operator: SAVE MART SUPERMARKETS LLC DBA SAVE MART 12 <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1172 N Main St, MANTECA 95336 <br />Date: 08/31/2022Name of Facility: Save Mart #386 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br />OBSERVATIONS: Deli/ Bakery department hand sink is lacking paper towels. Provide paper towels today. Corrected on <br />site. <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 MAJOR <br />OBSERVATIONS: Prepared on site sandwiches open case cooler, sales floor, has temp 50F ( defrost). Provide 41F or <br />below today. Rechecked after 30 minutes, temp is at 42F. Corrected on site. <br />4 D reach in cooler/ under prep table at Deli/ Bakery Department, has temp at 45F. Provide 41F or below 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 /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: The 4 hours time control log used for the food items held on the hot hold units at the front area of Deli/ <br />Bakery department, is not accurate. Maintain an accurate log today and regularly after. <br />The 4 hours time control log for the food items held on the hot hold unit at the sales floor, is not maintained. maintain the log <br />today and regularly after. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizer bucket is not set up yet at the front bakery ( cake) prep station. Set up sanitizer bucket with <br />QUAT 200 ppm today. <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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000833 PR0161182 SC001 08/31/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD