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Environmental Health Department <br />Time In: <br />11:45 am <br /> 9:55 am <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: (209) 577-1600 Owner/Operator: SAVE MART SUPERMARKETS <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 875 S Tracy Blvd, TRACY 95376 <br />Date: 09/08/2021Name of Facility: Save Mart #781 <br />Reinspection on or after: 09/22/2021 <br />Food Program Official Inspection Report <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: MAJOR: The rotisserie chickens at hot hold are 106-127F. Stickers on packaging have a time of <br />approximately 6:30am - more than 4 hours have lapsed. Maintain hot food at 135F or greater (after cooking to proper <br />temperature). Correct today. Corrected on site: chickens were removed from sale. <br />MINOR: The ribs at the AltoSham are 131F. Maintain hot food at 135F or greater. Correct today. Corrected on site: unit <br />temperature adjusted. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br /> #1 Demonstration of Knowledge <br />OBSERVATIONS: One person shall obtain the 5 year Food Safety Certificate within 60 days. Once obtained, e-mail or text <br />a copy to Kadeanne Linhares (klinhares@sjgov.org / 209-616-3025). <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: The paper towel dispenser at the Bakery hand sink is empty. Refill the paper towel dispenser today. <br />Corrected on site. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0007582 PR0507849 SC001 09/08/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD