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Environmental Health Department <br />Facility Name and Address: Save Mart #781, 875 S Tracy Blvd, TRACY 95376 <br />Food Program Official Inspection Report <br /> #22 Disposal of Sewage/Wastewater <br />OBSERVATIONS: The floor sink at the produce department's 3-comp sink is slow to drain. Clean out the floor sink so water <br />drains freely. Correct ASAP. <br />CALCODE DESCRIPTION: All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 200 <br /> 120 <br /> 100 <br />needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />meat walk-in cooler -- 37.00º F bakery cake case - left unit -- 41.00º F <br />herbgs at produce -- 41.00º F bakery walk-in cooler -- 41.00º F <br />cheese @ wall -- 41.00º F bacon & hot dog case -- 39.00º F <br />entrance coffin (cut melon) -- 41.00º F sliced cheese at sandwich prep -- 40.00º F <br />jalapeno poppers at hot hold (deli) -- 149.00º F 12 door deli case - right side -- 40.00º F <br />cookie dough @ wall -- 39.00º F beef @ wall -- 31.00º F <br />potato salad / hummus coffin -- 41.00º F 3-comp sinks throughout facility -- 120.00º F <br />poultry coffin -- 36.00º F ham @ wall -- 40.00º F <br />eggs @ wall -- 40.00º F 4 door meat case -- 38.00º F <br />Quckmeals -- 29.00º F potato wedges - hot hold (deli) -- 140.00º F <br />shrimp at seafood counter -- 35.00º F seafood walk-in cooler -- 37.00º F <br />ribs at Alto Sham -- 131.00º F -- unit turned up rotisserrie chicken at deli (back of store) -- 106.00º F -- <br />**106-127F Stickers say approximately 6:30am - more than 4 <br />hours have lapsed - removed from sale <br />deli - subs -- 41.00º F dairy coffin - sour cream -- 41.00º F <br />"meal in a bag" -- 33.00º F cheese coffin -- 41.00º F <br />bagged lettuce -- 41.00º F yogurt @ wall -- 40.00º F <br />rotisserrie chicken at front of store -- 108.00º F -- **108-124F <br />Stickers say approximately 6:30am - more than 4 hours have <br />lapsed - removed from sale <br />produce walk-in cooler -- 40.00º F <br />gnocchi @ wall -- 39.00º F dairy walk-in cooler -- 38.00º F <br />deli - quiche -- 41.00º F chicken at hot hold (deli) -- 166.00º F <br />pancetta @ wall -- 40.00º F lunch meat @ wall -- 41.00º F <br />janitorial sink -- 120.00º F 2 door refrigerated baby fod -- 41.00º F <br />"Local" 1 door True -- 41.00º F lobster at seafood counter -- 37.00º F <br />cut melon -- 41.00º F salad dressing @ wall -- 41.00º F <br />bakery cake case - right unit -- 37.00º F tofu -- 40.00º F <br />4 door deli sandwich prep -- 41.00º F seafood @ wall -- 29.00º F <br />kombucha/Naked juice -- 38.00º F handwash sinks throughout facility -- 100.00º F <br />12 door deli case - left side -- 41.00º F soup at hot hold -- 145.00º F <br />cut vegetables -- 36.00º F chicken at Alto Sham -- 190.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 2 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