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Environmental Health Department <br />Facility Name and Address: SAVE MART #655, 530 W LODI AVE, LODI 95241 <br />Food Program Official Inspection Report <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 /> 121 <br /> 102 <br />Jerry Fritts <br />OVERALL INSPECTION NOTES AND COMMENTS <br />hand sink -- Employee restroom (L) -- 114.00º F dairy walk-in -- 41.00º F <br />hand sink -- meat prep room -- 101.00º F chicken tortilla soup -- 135.00º F <br />sandwich prep top -- 40.00º F dip refrigerator -- near bakery -- 41.00º F <br />bunker refrigerator -- creamer/pie stored here -- 41.00º F refrigerator -- meat department (chicken section) -- 30.00º F <br />38 door display refrigerator -- 36.00º F bunker refrigerator -- turkey/ ham stored here -- 36.00º F <br />2 door display refeigerator -- baby food -- 41.00º F walk-in -- bakery -- 41.00º F <br />chicken strip -- hot hols case -- 147.00º F 2 comp sink -- meat department -- 120.00º F <br />bakery refrigerator -- display case -- 40.00º F hand sink -- deli -- 102.00º F <br />walk-in -- produce -- 41.00º F bunker refrigerator -- butter section -- 34.00º F <br />hand sink -- Women's customer restroom -- 100.00º F seafood walk-in -- meat department -- 41.00º F <br />hand sink -- produce -- 100.00º F wall refrigerator -- produce (stir in pastes) section -- 41.00º F <br />hand sink -- Employee restroom (R) -- 100.00º F prep sink -- produce -- 122.00º F <br />3 comp sink -- bakery/deli -- 121.00º F wall refrigerator -- bacon/prepackaged side dishes area -- 36.00º <br />F <br />walk-in -- meat department -- 39.00º F 15 door display refrigerator -- 38.00º F <br />diplay refrigerator -- meat department POS -- 39.00º F cheese walk-around refrigerator -- 41.00º F <br />mop sink -- receiving room -- 120.00º F 24 wall display refrigerator -- salad dressings/juices section -- <br />41.00º F <br />hand sink -- bakery -- 101.00º F hand sink -- meat department -- 102.00º F <br />3 comp sink -- meat department prep room -- 123.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />sanitizer bucket meat department 300ppm (quat) <br />sanitizer bucket bakery department 200ppm (quat) <br />Observed hot hold temp logs for food and rotisserie chicken. <br />All temps are 181F or higher. <br />4 hour hold time for chicken rotisserie <br />Note: Observed oyster and clam tags being maintained properly. <br />Men's restroom occupied during inspection. <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: <br />EH Specialist:Phone: <br />Michelle Cooper, Manager, <br />STEPHANIE RAMIREZ <br />Page 2 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0000395 PR0160292 SC001 12/20/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com