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... . San Joaquin County <br /> )O. .QOG <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq.. �a• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �/PORN <br /> Food Program Official Inspection Report <br /> Facility Name and Address: Costco Wholesale#38, 1616 E Hammer Ln, STOCKTON 95210 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:No detectable concentration of sanitizer in 3-comp sink at Food Court. Provide. Corrected to 200 ppm <br /> quat. <br /> Wipe cloth in Deli prep not in sanitizer bucket; staff also stated wipe cloth was used for mopping up leaking rain water. <br /> Store in sanitizer bucket, and place used linen (not wipe cloth)in laundry to avoid cross contamination with food contact. <br /> Corrected. This is a repeat violation. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Dry wall powder on floor in Prep Room Walk In. Clean in 2 days. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Tasha Hayes Expiration Date:July 28,2020 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> WI--Produce--41.00°F 2D cooler--Food Court--41.00°F <br /> 3-comp sink--Meat Department--124.00°F 3-comp--Bakery--123.00°F <br /> Adcraft front Food Court--145.00°F pizza#2--Food Court--175.00°F <br /> WI--Meat Department--34.00°F HW--Prep Room--115.00°F <br /> chicken bake--Food Court--165.00°F 3-comp--Prep Room--120.00°F <br /> pizza--Food Court--136.00°F 3D Kairak--Food Court--30.00°F <br /> Main WI cooler--floor--40.00°F WI--Food Court--46.00°F <br /> hot dog franks--Food Court--167.00°F HW--Food Court--100.00°F <br /> HW -Meat Department--100.00°F WI--Bakery--40.00°F <br /> HW--Bakery--102.00°F 3-comp--Food Court--125.00°F <br /> 1 D True front--Food Court--38.00°F <br /> NOTES <br /> FA0001705 PRO160939 SCO01 02/21/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br />