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SAN <br /> J O ` Q U I tIA11, Environmental Health Department <br /> C0UN1Y <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: David Carranza Expiration Date: March 22,2023 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> left walk in--deli--38.00°F specialty cheese display--41.00°F <br /> dairy walk in--40.00°F right walk in--deli--41.00°F <br /> cold soup case--40.00°F ravioli/tortallini case--41.00°F <br /> egg display case--40.00°F cut fruit display case--41.00°F <br /> salad display case--deli--40.00°F soup--165.00°F <br /> meat walk in--38.00°F cake display case--bakery--41.00°F <br /> roasted chicken--140.00°F beef display case--38.00°F <br /> juice case--41.00°F cchicke display case--deli--140.00°F <br /> delfield 2 door--starbucks--36.00°F sausage display--38.00°F <br /> bakery walk in--38.00°F yogurt display case--41.00°F <br /> seafood display--meat department--37.00°F meat display case--deli--38.00°F <br /> salad/sandwich case--35.00°F <br /> NOTES <br /> sanitizer bucket in starbucks<100 ppm 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 /> Received by: Name and Title: David Carraza, manager <br /> EH Specialist: NICHOLAS WIESEMAN Phone: (209)468-3445 <br /> FA0022701 PR0515628 SCO01 03/26/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 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 />