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Environmental Health Department <br />Time In: <br />10:12 am <br /> 9:00 am <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: (916) 373-3333 Owner/Operator: RALEYS SUPERMARKETS <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2323 W HAMMER LN, STOCKTON 95209 <br />Date: 10/17/2023Name of Facility: FOOD SOURCE #712 <br />Food Program Official Inspection Report <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 120 <br /> 100 <br />Anna Ruiz March 15, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />walk in cooler -- produce -- 41.00º F wall refrigerator -- holds prepackaged salads -- 41.00º F <br />hand sink -- men's restroom -- 104.00º F bunker refrigerator -- holds hot links, ham, and hot dogs -- 41.00º <br />F <br />wall refrigerator -- holds hummus -- 41.00º F 3 comp sink -- next to prep table in bakery area -- 129.00º F <br />Hobart 2 door upright refirgerator (R) -- Bakery -- 41.00º F walk in -- bakery -- 39.00º F <br />prep sink -- meat department -- 126.00º F pie wall refrigerator -- 41.00º F <br />wall refrigerator -- holds creamer and egg nog -- 41.00º F hand sink -- meat department -- 102.00º F <br />walk in -- dairy -- 41.00º F Hobart 2 door upright refrigerator (L) -- Bakery -- 39.00º F <br />hand sink -- women's restroom -- 102.00º F wall refrigerator -- holds bacon -- 41.00º F <br />6 door display refrigerator -- holds butter -- 41.00º F wall refrigerator -- holds cut fruit cups -- 41.00º F <br />3 comp sink -- next to walk in (Bakery area) -- 120.00º F 3 comp sink -- meat department -- 123.00º F <br />wall refrigerator -- holds chicken, ground turkey, pork, fish -- <br />41.00º F <br />hot hold -- holds chicken -- 142.00º F <br />walk in cooler #2 -- produce -- 41.00º F wall refrigerator -- holds cheese and chorizo -- 41.00º F <br />bloom box -- meat department -- 41.00º F prep sink -- bakery -- 121.00º F <br />3 door display refrigerator -- holds eggs -- 41.00º F walk in -- meat department -- 38.00º F <br />walll refrigerator -- holds creamer and sour cream -- 41.00º F hand wash -- produce -- 105.00º F <br />prep sink -- Bakery -- 123.00º F Naked Juice -- display refrigerator -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer Bucket- 400 ppm QUAT <br />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 <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: Name and Title: <br />EH Specialist:Phone:(209) 616-3032 <br />, <br />FRANCISCO RUIZ <br />Page 1 of 1EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0008113 PR0508494 SC001 10/17/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD