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SAN J O a Q U I N Environmental Health Department C0U ;N i Y Food Program Official Inspection Report Facility Name and Address: WinCo Foods#10, 5110 MONTAUBAN Ave, STOCKTON 95210 6 D cheese/bacon display- market--41.00°F hand sink--men's restroom--100.00°F bakery walk-in--39.00°F hand sink--bulk foods--100.00°F 3 comp sink--bulk foods -105.00°F pork bunker--market--40.00°F crab salad(cold hold)--seafood ice display--38.00°F hand sink(L)--women's restroom--100.00°F yougurt display--market--41.00°F meat walk-in--34.00°F dip open display--market--41.00°F creamer/butter display--market--40.00°F chicken bunker--market--37.00°F prep sink--bakery--124.00°F cheese/salami open display--market 38.00°F deli walk-in--42.00°F mushroom/tofu open display--market- 41.00°F 3 comp sink--bakery--125.00°F beef bunker--market--40.00°F hand sink--employee restroom--100.00°F pizza dough/bacon bunker--market--40.00°F ham bunker--market--39.00°F hand sinks--bakery--100.00°F prep sink--pizza department--125.00°F 4 D Beverage Air reach-in w/prep top--pizza department- 45.000 fish open display--market--40.00°F F produce walk-in--41.00°F chicken walk-in--40.00°F 3 comp sink--meat department--120.00°F hand sink--deli department--100.00°F 3 comp sink--seafood department--120.00°F prep sink--deli--120.00°F hummus open display--market--41.00°F fried chicken--out of fryer--186.00°F hand sink--produce--100.00°F pizza open display--market--41.00°F 6 D juice display--market--41.00°F hand sink--pizza department--100.00°F 3 comp sink--deli--120.00°F pizza walk-in--41.00°F 2 comp sink--seafood department--125.00°F cookie dough bunker--market--41.00°F dairy/egg walk-in--39.00°F salami/hummus open display--market--41.00°F hand sink(R)--women's restroom--73.00°F deli open display--market--41.00°F produce wall--market--41.00°F ground beef open display--market--41.00°F 1 D pizza display warmer--market--170.00°F deli wall--market--41.00°F hand sink--seafood department--100.00°F juice walk-in--41.00°F hand sink--meat department--100.00°F sandwich/salad open display--market--40.00°F 1 D Traulsen warmer--pizza department--151.00°F 3 comp sink--pizza department--120.00°F NOTES Routine inspection. Quat and thermolabel test strips available. Sanitizer buckets 200-300 ppm quat. The warm foods at the pizza counter have a 90 minute hold time,time tags are used. The the fried foods at the deli display warmer and rotisserie chicken have a 4 hour hold time.Time log is used for the display warmer items and the time is printed on the rotisserie chicken label. The heated meals at the deli counter have a 2 hour hold time,the time is printed on the label. All items were within hold times during the inspection. Shellfish tags were maintained. Discussed report with Danielle Van Leeuwen, Store Manager. No signature captured. Maintain a copy of this report on site. 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 Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist: DARIA AFONSKAIA Phone: (209)616-3035 FA0014185 PR0518877 SCO01 11/10/2022 EHD 16-23 Rev.09/16/2020 Page 4 of 4 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD