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SAN J O A Q U I N Environmental Health Department <br /> ` <br /> COUT Time In: 11:20 am <br /> Time Out: 12:28 pm <br /> i�C1FaR'' Greorness grows her— <br /> Food <br /> er .Food Program Service Request Inspection Report <br /> Name of Facility: Save Mart#12 Date: 02/10/2023 <br /> Address: 1431 W Yosemite AVE , MANTECA 95336 <br /> Requestor: MELANIE MORRIS, SAVE MART COMPLAINCE COORDINATOR Telephone: (209)574-6299 5339 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0086281 <br /> Inspection Type: 061 -CONSULTATION <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization Major <br /> OBSERVATIONS:Deli/Bakery Dep 3 comp sink sanitizing compartment and sanitizer buckets are set up with QUAT zero <br /> ppm. Provide QUAT 200 ppm today. Corrected on site. <br /> Facility will be using the QUAT dispenser by the 2 comp prep sink till repair. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Some food items, on Deli/Bakery Dep hot hold, have temp at 111 F, 122F and 129F(within the 4 hours <br /> time control). Provide 135F or more/use 4 hours time control then discard the remainder of the food held on the hot hold <br /> today. <br /> Chicken and beef display cooler, in the meat department, has temp at 43F. Provide 41 F 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:4 hours time control log used at the hot hold unit in Deli/Bakery Dep, is not regularly maintained. <br /> Maintain the log regularly starting from today. <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Deli/Bakery department 3 comp sink and 2 comp sink have temp at 117F. Meat department ware wash <br /> sink has temp at 118F. Provide 120F or more to all ware wash sinks today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0000931 SR0086281 SC061 02/10/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 3 Food Program Service Request Inspection Report <br />