Laserfiche WebLink
SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Time In: 1015 am <br /> Time Out: 12:30 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: Costco Wholesale#1031 Date: 01/07/2019 <br /> Address: 2440 DANIELS ST, MANTECA 95336 <br /> Owner/Operator: COSTCO WHOLESALE CORPORATION Telephone: (425)313-8100 <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the ware wash sink in the bakery was at 115F. Increase to 120F or higher. <br /> *Corrected on site <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Rick Malfatti Expiration Date:October 19,2023 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 100°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> cheese--Kairak prep--41.00°F hand sink--men's rr--100.00°F <br /> hand sinks--4 in bakery dept--100.00°F linguica cooler--35.00°F <br /> cooler walk in--floor--37.00°F ground beef cooler--37.00°F <br /> tamales cooler--40.00°F rotisserie chicken--hot hold--190.00°F--2 hr time-temperature <br /> control window <br /> coleslaw--food court--41.00°F pepperoni--Kairak prep 35.00°F <br /> salami cooler--40.00°F chicken for chicken bake- prep table--55.00°F--chicken is <br /> used for making chicken bakes.chicken is only kept for 2 hours <br /> (6:30 am-8:30am and 8:30am-10:30am).chicken was <br /> discarded. <br /> organic ground turkey cooler--36.00°F ribeye cooler--39.00°F <br /> walk in--food court--39.00°F walk in--bakery--35.00°F <br /> brisket- food court hot hold--150.00°F chili -food court hot hold--150.00°F <br /> hand sinks--2 in food court kitchen--107.00°F mop food court--127.00°F <br /> prep sink--bakery--120.00°F seasoned drumsticks cooler--30.00°F <br /> hand sinks--2 in meat/deli dept--108.00°F dairy/produce walk in box 40.00°F <br /> hot dog--food court hot hold--180.00°F 3 comp--meat prep room -120.00°F <br /> sausage--Kairak prep--36.00°F 3 dr Kairak pizza prep--food court--35.00°F <br /> walk in--meat/deli--35.00°F hand sink--meat prep room--108.00°F <br /> cheesecake cooler--40.00°F 3 comp sink--bakery--115.00°F <br /> FA0018721 PR0528215 SCO01 01/07/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 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 />