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SAN J O A Q U I N Environmental Health Department <br /> C�)�_) AIY <br /> Greatr�e5s grows firer . Time In: 10.36 am <br /> Time Out: 12:40 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: WALMART#1840 Date: 08/02/2018 <br /> Address: 1205 S MAIN ST, MANTECA 95337 <br /> Owner/Operator: WALMART INC. Telephone: (479)204-3911 <br /> Program Element: 1619-RETAIL MKT>1000 SQ FT(=/>2 DEPTS) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:The paper towel dispenser at the meat walk in was empty.The roll of paper towel was stored on top of <br /> the dispenser. Refill today. <br /> *Corrected on site' <br /> The hot water temperature at the meat walk in hand sink was 73F. Increase temperature to 100F- 108F. Correct today. <br /> *Work order to increase the temperature has been made. Employees at the meat walk in area shall wash their hands at <br /> another hand sink where its hot water is 100F* <br /> Several 3 comp sinks, prep sinks, and mop sinks were under 120F. Increase hot water to 120F or above. Correct today. <br /> The hot water temperature in the men's restroom was 88F. Increase to 100F- 108F today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The deli cold case was 46F. Maintain 41 F or below. Correct today. <br /> The deli island cooler was 45F. Maintain 41 F or below. Correct 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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The filters at the salad cooler are dirty. Clean or replace these within 5 days. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0022670 PRO163296 SCO01 08/02/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />