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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SPROUTS FARMERS MARKET, 250 E HARNEY LN, LODI 95240 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS: 1 wiping cloth is placed on the prep table, at the meat prep area. PLace wiping cloth in sanitizing solution <br /> when not in use. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Briana Ramos Expiration Date:October 15,2023 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 103°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Shredded chicken--Cold Hold/Bakery and Deli--49.00°F Prep sink--Bakery and Deli--120.00°F <br /> Hand sink 2--Bakery and Deli--103.00°F Sea food/Meat/Poultry display cooler--Meat dep--39.00°F <br /> 3 comp sink--Produce prep area--120.00°F Hand sink--Men rest room--100.00°F <br /> Hand sink--Women rest room--106.00°F Eggs display cooler--41.00°F <br /> Hand sink Meat Prep area--100.00°F Roast Beef--Cold Hold/Bakery and Deli--44.00°F <br /> Dairy walk in cooler--40.00°F 2 D reach in coolerTrue--Bakery and Deli--38.00°F <br /> Hand sink Produce prep area--100.00°F Sliced Tomatoes--Cold Hold/Bakery and Deli--40.00°F <br /> Hand sink Meat dep--72.00°F Mop sink--121.00°F <br /> 3 comp sink--Meat prep area--120.00°F Salad display cooler--40.00°F <br /> Cheese and Deli meat display cooler--Bakery and Deli--39.000 Walk in--Produce prep area--41.00°F <br /> F <br /> NOTES <br /> QUAT sanitizer bucket, at the Bakery and Deli department, is at 150 ppm. Provide 200 ppm or above immediately. Corrected <br /> on site. <br /> OIR emailed to st431manager@sprouts.com <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 /> 1�4� <br /> Received by: Name and Title: Briana Ramos,Ass Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0024784 PR0543629 SCO01 12/03/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />