Laserfiche WebLink
SAN J O a Q U I N Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: WALMART#1840, 1205 S MAIN ST, MANTECA 95337 <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:The faucet at the prep sink in the produce area is loose. Repair within 1 week. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Martin Olivarez Diaz Expiration Date:July 04,2023 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 112°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken cooler--41.00°F bacon cooler--41.00°F <br /> jack daniels cooler--39.00°F 3 comp sink--bakery--110.00°F <br /> pizza cooler--38.00°F potato salad case--41.00°F <br /> sausage cooler--41.00°F pizza warmer--195.00°F <br /> turkey cooler--36.00°F burrito cooler--41.00°F <br /> hand sink--deli back 3 -100.00°F hand sink--men's rr--88.00°F <br /> naked juice--41.00°F rotisserie chicken warmer--130.00°F--TTC used for all PHFs in <br /> deli <br /> hand sink--deli back 2--108.00°F ribs--38.00°F <br /> prep sink deli--112.00°F yogurts cooler--41.00°F <br /> hand sink- meat walk in--73.00°F cake case large--bakery--41.00°F <br /> lunchables--41.00°F hot dog cooler 33.00°F <br /> hand sink--deli back 1 --100.00°F cut fresh fruits 41.00°F <br /> salad dressing--41.00°F 3 comp sink--produce--105.00°F <br /> walk in--main(milk)--36.00°F deli case--46.00°F--defrost cycling <br /> pasta reach in--41.00°F eggs cooler--41.00°F <br /> chicken breasts--41.00°F deli--open display by pizza warmer--41.00°F <br /> hand sink--deli counter--100.00°F walk in--bakery--41.00°F <br /> prep sink--produce--105.00°F cheese cooler--39.00°F <br /> cake case small--bakery--41.00°F mop--back--115.00°F <br /> ground beef--38.00°F cheese case--38.00°F <br /> hand sink--produce--100.00°F rotisserie chicken--warmer--140.00°F <br /> salmon--41.00°F hand sink--bakery--100.00°F <br /> butter cooler--41.00°F <br /> NOTES <br /> Quat and test strips available. <br /> The hot foods in the deli hot hold are under time-temperature control. Times are written on white board at the hot hold.Times <br /> are ok. <br /> FA0022670 PRO163296 SCO01 08/02/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />