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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: SAFEWAY#1648, 2449 W KETTLEMAN LN, LODI 95242 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Linda A Imfield Expiration Date:January 28,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> cheesecake refrig--39.00°F mac n cheese--hot hold display--198.00°F <br /> display--bakery--41.00°F tomato--sandwich prep line--39.00°F <br /> Odwalla refrig--39.00°F 3 comp--Starbucks--124.00°F <br /> bacon/hot dog refrig--near produce--39.00°F ground turkey/ham bunker--37.00°F <br /> packaged salad/platter refrigerator--41.00°F 3 comp--bakery--129.00°F <br /> walk-in--deli(small)--41.00°F salad refrig--40.00°F <br /> hand sink--deli front(L)--112.00°F cheese/yogurt refrigerator--39.00°F <br /> hand sink--women's--109.00°F 2 comp--meat dept--121.00°F <br /> walk-in--meat dept--40.00°F cut melon refrig--41.00°F <br /> hand sink--near 3 comp meat dept--111.00°F deli cold case--39.00°F <br /> torellini refrig--40.00°F reach-in--under register(bakery)--40.00°F <br /> packaged potato salad/hummus--39.00°F prep sink--Chinese deli--121.00°F <br /> 3 door under prep--Chinese deli--28.00°F cheese case brie/goat cheese--37.00°F <br /> hummus refrig--39.00°F sausage/strip steak refrig--40.00°F <br /> 3 comp--meat dept--120.00°F rotisserie chicken--152.00°F <br /> soup refrigerator 41.00°F chicken/bacon bunker--36.00°F <br /> hand sink(front)--bakery--110.00°F deli cold case(large)--38.00°F <br /> hand sink--meat dept--100.00°F 3 door Trulsen--meat dept--41.00°F <br /> hand sink--Starbucks--115.00°F Premium juice--end cap--37.00°F <br /> mopsink--122.00°F ham/chicken strips/tenderloin refrig--36.00°F <br /> walk-in--produce--40.00°F walk-in--deli(large)--41.00°F <br /> 2 door reach-in--Starbucks--40.00°F hand sink(back)--bakery--113.00°F <br /> hand sink--deli front counter(R)--117.00°F refrigerator--in front of bakery--38.00°F <br /> hand sink--near prep table deli--102.00°F Organic sprouts refrig--41.00°F <br /> chow mein--hot hold display--152.00°F 3 comp--deli--122.00°F <br /> reach-in--Starbucks--40.00°F deli--display next to soda fountain--39.00°F <br /> tofu refrig--41.00°F <br /> NOTES <br /> sanitizer spray bottle 300ppm (quat) <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 /> �41� <br /> Received by: Name and Title: david carranza, <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0022701 PR0515628 SCO01 05/26/2016 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br />