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SAN J O a Q U I N Environmental Health Department C0U ;N i Y Food Program Official Inspection Report Facility Name and Address: RALEYS#306,4255 MORADA LN, STOCKTON 95212 FOOD ITEM--LOCATION--TEMP°F--COMMENTS deli meat/cheese island--market--41.00°F juice wall display--market--41.00°F cake display case--bakery--41.00°F hand sink--warewash area--100.00°F hand sink--employee women's restroom-- 100.00°F back veg prep sink--deli--130.00°F prep sink--meat cutting area 120.00°F seafood walk-in cooler--meat front counter--40.00°F meat open reach-in--market -41.00°F hand sink--men's employee restroom--100.00°F display warmer--deli--145.00°F deli open reach-in--market--41.00°F 3 comp sink--peet's coffee--131.00°F cut fruit wall display--market--41.00°F salsa/meals wall display--market--41.00°F meat wall display--market--41.00°F prep sink produce--120.00°F 3 comp sink--meat cutting area--120.00°F hand sink- meat department--100.00°F mop sink--janitor area--122.00°F front counter prep sink--deli--108.00°F lunch meats wall display--market--40.00°F front veg prep sink--bakery/deli--130.00°F bakery 3 comp sink--warewash area--131.00°F deli 3 comp sink--warewash area--121.00°F hand sinks--bakery/deli--100.00°F hand sink--market women's restroom--100.00°F seafood open display--market--35.00°F meat display case--meat front counter--40.00°F prep sink--bakery--126.00°F cake open reach-in--market--41.00°F deli walk-in--36.00°F hand sink--meat front counter--100.00°F hand sink--janitor area--100.00°F quick meals/dinner hams display--market--35.00°F prep sink--meat front counter--120.00°F chicken prep sink--deli--127.00°F dairy walk-in cooler--40.00°F meat walk-in cooler--36.00°F meals display case--deli--34.00°F produce walk-in--41.00°F 3 comp sink--produce--120.00°F hand sink--produce--100.00°F salad wall display--market--40.00°F 3 comp sink--meat front counter--120.00°F yougurt/juice wall display--market--39.00°F packaged cheese/meat display case--deli--37.00°F dairy wall display--market--37.00°F seafood display case--meat front counter--41.00°F hand sink--meat cutting area--100.00°F hand sink--peet's coffee--107.00°F meat walk-in cooler--meat cutting area--35.00°F NOTES Routine inspection. Bakery and meat department sanitizer buckets-200 ppm quat. Quat test strips and temp label test strips available. Food items in market display warmer have 4 hour hold time, items were within max hold during the inspection. Shellfish tags were maintained. Discussed report with Samuel Russell, Operations Team Leader. No signature captured. Maintain a copy of this report on site. 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 FA0018047 PR0526657 SCO01 08/31/2022 EHD 16-23 Rev.09/16/2020 Page 3 of 3 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