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Environmental Health Department SAN-6-JOAQUIN .�M C0UT ik,�F05 `.r Greotness grows here. Food Program Service Request Inspection Report Facility Name and Address: Save Mart#386, 1172 N Main ST, MANTECA 95336 #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:Deli/Bakery department has patches at the epoxy floor at the back 3 comp sink, by Bakery walk in cooler and by the fryers station. Fix floor in 2 months. Epoxy used to fix the existing floor patches at the front area of the Deli/Bakery department, has rough elevated edges with black dirt build up and collecting waste water underneath it. Provide smooth, cleanable, non absorbent floor surfaces in 2 months. Floor and hard to reach corners, under the fryers and oven in Deli department, under meat department equipment by meat display coolers, have grease, spill and debris. Clean floor today and as needed. CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Required Expiration Date: Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 132°F Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 101 OF FOOD ITEM--LOCATION--TEMP°F--COMMENTS Walk in cooler--Deli/bakery Department--40.00°F 4 D display cooler/cheese--Sales floor--41.00°F Dairy walk in cooler--39.00°F Deli display cooler--Deli/Bakery department--41.00°F Hand sink--Produce department--101.00°F 3 comp sink--Meat Department--122.00°F Meat display cooler--Meat department--38.00°F 3 comp sink--Produce Department--124.00°F Hand sink--Meat Department--100.00°F Walk in cooler--Meat Department--41.00°F Rotisserie Chicken--Hot hold/Sales Floor--174.00°F Prep sink--Deli/Bakery Department--123.00°F Packaged salad and Cheese cold hold unit with sneeze guard-- Produce walk in cooler--Produce Department--41.00°F Sales floor--41.00°F Open case cooler/cake--Deli and Bakery Department--35.00°F Salad display cooler--Deli/Bakery Department--41.00°F NOTES Consultation inspection. QUAT and QUAT test strips are available. 90 days Oyster tags are available on site. 4 hours time control log is used for the cooked food on the Deli department hot hold and for the rotisserie chicken and other hot cooked food items on the facility sales floor hot hold units. Baby formula checked with good expiration date. All hot food items on the hot hold unit, in the Deli/Bakery department, have temp at 135F or more. All cold food items on the cold hold units, in the Deli/Bakery department, have temp at 41 F or below. FA0000833 SR0086280 SC061 02/03/2023 EHD 16-23 Rev.07/05/2022 Page 2 of 3 Food Program Service Request Inspection Report