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SAN JOAQUIN Environmental Health Department <br /> C0JNTY- <br /> rSc, n Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Facility Name and Address: SAVE MART#655, 530 W LODI AVE , LODI 95241 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed missing ceiling tile above deli hand sink. Install ceiling tile within 1 week. <br /> Observed exposed portion of wall above mop sink. Cover wall opening with cleanable material. Correct within 1 week. <br /> Observed exposed wood at bakery walk-in freezer door. Provide cleanable surface within 2 weeks. <br /> Observed deteriorated grout between floor tiles at deli front counter. Replace grout and provide smooth, cleanable surface. <br /> Correct within 2 months. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jerry Fritts Expiration Date: March 28,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> bakery 3 comp sink--120.00°F hand sink--meat department--100.00°F <br /> seafood 2 comp sink--120.00°F produce walk-in--41.00°F <br /> bakery walk-in--36.00°F cake display case--bakery--41.00°F <br /> cake open display--market--46.00°F bottom cheese--deli prep table--41.00°F <br /> hand sink- bakery--100.00°F deli display case deli--41.00°F <br /> hand sink--produce--100.00°F hand sink--deli--100.00°F <br /> broccoli cheddar(hot hold)--self serve market--144.00°F cheeses--stacked on top at deli prep table--52.00°F <br /> hand sink--seafood--100.00°F seafood walk-in--41.00°F <br /> produce 2 comp sink--120.00°F meat display case--meat department--41.00°F <br /> meat walk-in--36.00°F deli walk-in--41.00°F <br /> salmon(cold hold)--seafood display--39.00°F deli 2 comp sink--124.00°F <br /> NOTES <br /> Change of ownership inspection. <br /> Quat test strips available. <br /> Sanitizer buckets-200 ppm quat. <br /> Hot foods in display case at deli have 2 hour hold time,time/temp log is maintain. <br /> Discussed report with Lyndsey Weaver, CSM. <br /> No signature captured. <br /> Ok to issue permit once fee is paid and 5021 form is received. <br /> PE 1619,fee$50 <br /> FA0000395 SR0086286 SC061 02/16/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 3 of 4 Food Program Service Request Inspection Report <br />