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�...Q .. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: WALMART#1840, 1205 S MAIN ST, MANTECA 95337 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Michelle Gerolaga Expiration Date: May 01,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> veggie snacks--37.00°F poultry--38.00°F <br /> seafood/fish--40.00°F small reach-in--bakery--41.00°F <br /> 3 comp sink--bakery--120.00°F walk-in cooler--dairy--39.00°F <br /> pizza--deli-hot hold(HH)--147.00°F salami/lunchables--40.00°F <br /> cut fruit--37.00°F deli island--41.00°F <br /> walk-in cooler--chicken--41.00°F chicken--out of oil--187.00°F <br /> General chicken--deli-HH--114.00°F--TTC-Time as a temp fried chicken--check-out HH(hot hold)--157.00°F <br /> control <br /> hand wash sinks- bakery--100.00°F 1 comp prep sink--produce--130.00°F <br /> pizza--39.00°F small ham bunker--39.00°F <br /> large reach-in--bakery--34.00°F 1 comp prep sink--deli--120.00°F <br /> mop sink--120.00°F rotisserie chicken--deli-HH--155.00°F <br /> walk-in cooler--meat--36.00°F large ham bunker 41.00°F <br /> deli end cap -41.00°F bacon/bologna bunker--41.00°F <br /> burrito/pasta 41.00°F pork--41.00°F <br /> beef--39.00°F salad dressing--41.00°F <br /> cottage cheese/sour cream--40.00°F hand wash sink--produce--100.00°F <br /> restroom hand sinks--women's--100.00°F men's was grab-n-go--38.00°F <br /> occupied <br /> yogurt--40.00°F 2 door True--check-out--41.00°F <br /> dairy bunker--35.00°F fried chicken--deli-HH (hot hold)--154.00°F <br /> chicken end cap--41.00°F cold case--deli--41.00°F <br /> bacon--41.00°F eggs--39.00°F <br /> walk-in cooler--produce--40.00°F cotija/chorizo--37.00°F <br /> 3 comp sink--produce--133.00°F walk-in cooler--deli--41.00°F <br /> butter--41.00°F Odwalla/Naked--41.00°F <br /> berries--32.00°F hand wash sinks--deli x3--100.00°F <br /> walk-in cooler--bakery--39.00°F 3 comp sink--deli--135.00°F <br /> NOTES <br /> Test strips are available at the deli, in the bakery, and in produce. <br /> 'Facility is due to receive a"remodel"in May of this year. Ensure that a food plan check is not required prior to starting <br /> construction.- <br /> 2 paper copies/1 digital set of plans plus a$417 food plan check fee may be required to be submitted and approved for <br /> remodel. <br /> FA0022670 PRO163296 SCO01 04/05/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br />