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SAN J 0 A Q , + I ` , Environmental Health Department Food Program Official Inspection Report Facility Name and Address: SAFEWAY#3124, 1187 S MAIN ST, MANTECA 95336 #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:Floor, under Deli Department front Deli prep tables and 1 comp sink and back prep table, has food debris. Clean floor today and as needed. Corrected on site. Floor, under the cooking equipment at the Deli Department Oven and fryers station, has heavy grease accumulation. Clean the floor and hard to reach corners today and as needed. Floor and wall, at Deli Department high temp dish washer, have build up. Clean floor and wall today and as needed. Floor at Starbucks station, underneath the cooling units and the ice maker, has debris and build up. Clean the floor and hard to reach corners 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: Cathy Alexander Expiration Date:October 22,2024 Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 132°F Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 107°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS 3 comp sink Starbucks--130.00°F Hand sink By prep sink/Meat Department--102.00°F 3 comp sink--Meat Department--134.00°F Hand sink Produce prep room/Produce Department--104.00° F 3 comp sink Produce prep room/Produce Department-- Hand sink--Back Deli Department by Walk in--104.00°F 122.00°F Fried chicken--Hot hold/front Deli Department--158.00°F Hand sink--Front Deli Depertment--104.00°F prep sink--Produce prep room/Produce Department--120.00° 1 comp dumping sink--Starbucks--125.00°F F 3 comp sink--Bakery Department--124.00°F Hand sink--By 3 comp sink/Meat Department--108.00°F Cake open case cooler--Deli Department--41.00°F hand sink---Front Bakery Department--106.00°F Dairy walk in cooler--39.00°F Prepackaged cheese display cooler--41.00°F Meat and sea food display cooler--Meat Department--40.00°F hand sink--Back prep area at Bakery Department--106.00°F Walk in cooler--Produce Department--41.00°F 2 D Bev Air cooler--under Oven/Starbucks--38.00°F Prep sink--Back/Deli Department--130.00°F Prep sink--Front Deli Department--128.00°F Walk in cooler--Bakery Department--41.00°F Prepackaged meat and chicken open case coolers--39.00°F 2 D Bev Air cooler--Espresso station/Starbucks--37.00°F Prep sink--Meat Department--120.00°F Soup--Sales floor hot hold unit--158.00°F Cheese--Front display cooler/Deli Department--41.00°F Walk in cooler--Meat Department--32.00°F Rotisserie Chicken--Sales floor hot hold unit--149.00°F Eggs display cooler--41.00°F Hand sink--Starbucks--128.00°F Mop sink--128.00°F Hot hold unit--Front Deli Department--147.00°F Salad bags open case cooler--41.00°F FA0022702 PRO163377 SCO01 10/09/2023 EHD 16-23 Rev.09/16/2020 Page 3 of 4 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