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Environmental Health Department <br />Facility Name and Address: WALMART #2025, 3010 W GRANT LINE RD, TRACY 95304 <br />Food Program Official Inspection Report <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 />OVERALL INSPECTION NOTES AND COMMENTS <br />200 100 <br />120160 <br />4/12/2029Oliver Tobongbanua <br />3-comp sinks -- 120º Fahrenheit -- Deli, Bakery & Meat mop sinks -- 120º Fahrenheit <br />mac & cheese -- deli-hot hold -- 178º Fahrenheit chicken strips -- Deli-hot hold -- 147º Fahrenheit <br />rotisserie chicken -- Deli-hot hold -- 146º Fahrenheit Prima Della display -- Deli -- 40º Fahrenheit <br />fried chicken breast -- Deli-hot hold -- 171º Fahrenheit 8 door meat & cheese -- Deli -- 40º Fahrenheit <br />Deli walk-in cooler -- 41º Fahrenheit cake display (slices & cupcakes) -- Bakery -- 35º Fahrenheit <br />cake display (sheet cakes) -- Bakery -- 33º Fahrenheit Bakery walk-in cooler -- 35 -- <br />1 comp food prep sink -- Bakery -- 120º Fahrenheit Meat walk-in -- 35º Fahrenheit <br />Dairy walk-in -- 37º Fahrenheit restroom hand sinks -- 70º Fahrenheit -- 70-80F throughout <br />juice & tea bunker -- 26º Fahrenheit creamer bunker -- 35º Fahrenheit <br />Lactaid bunker -- 37º Fahrenheit Fairlife milk bunker -- 33º Fahrenheit <br />bacon at wall -- 40º Fahrenheit sour cream & eggs bunker -- 36º Fahrenheit <br />chorizo bunker -- 36º Fahrenheit butter at wall -- 40º Fahrenheit <br />cream cheese at wall -- 40º Fahrenheit queso fresco bunker -- 37º Fahrenheit <br />yogurt bunker -- 35º Fahrenheit -- x3: 33F, 33F, & 35F rice pudding bunker -- 33º Fahrenheit <br />yogurt at wall -- 35º Fahrenheit -- x2: 33F & 35F cheese/smoked sausage bunker -- 41º Fahrenheit <br />Jack Daniels meats bunker -- 37º Fahrenheit shredded cheese bunker -- 33º Fahrenheit <br />Hispanic cheese at wall -- 38º Fahrenheit Millers hot dogs bunker -- 39º Fahrenheit <br />cheese at wall -- 35º Fahrenheit deli meat at wall -- 33º Fahrenheit <br />sliced meat at wall -- 33º Fahrenheit Oscar Mayar hot dogs bunker -- 35º Fahrenheit <br />hams bunker -- 34º Fahrenheit linguica bunker -- 40º Fahrenheit <br />chicken legs bunker -- 39º Fahrenheit salmon bunker -- 37º Fahrenheit <br />fish bunker -- 41º Fahrenheit Fresh Seafood at wall -- 39º Fahrenheit <br />Poultry at wall -- 35º Fahrenheit Pork at wall -- 33º Fahrenheit <br />Beef at wall -- 35º Fahrenheit kombucha at wall -- Produce -- 41º Fahrenheit <br />mushrooms/herbs at wall -- 41º Fahrenheit berries bunker -- 35º Fahrenheit <br />asparagus/milanesa bunker -- 41º Fahrenheit cut fruit bunker -- 41º Fahrenheit <br />charcuterie at wall -- 30º Fahrenheit pizza at wall -- 36º Fahrenheit <br />carnitas at wall -- 32º Fahrenheit macaroni & potato salads at wall -- 34º Fahrenheit <br />soup bunker -- 32º Fahrenheit subs/wraps bunker -- 34º Fahrenheit <br />salads bunker -- 36º Fahrenheit sushi & potstickers bunker -- 32º Fahrenheit <br />rotisserie chicken at check out -- 151º Fahrenheit 1 door hot hold cabinet at check out -- 143º Fahrenheit <br />6 door Hussman -- OPD -- 41º Fahrenheit -- x2: 41F & 41F 4 door Hussman -- OPD -- 39º Fahrenheit <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection conducted concurrently with CO2500270 <br />quat sanitizer test strips are available <br />3-comp sinks 200-400ppm Quat <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR0503284 05/19/2025 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD