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SAN <br /> J Hl O + Q U I ` ,'�IVI Environmental Health Department <br /> 4 <br /> Food Program Official Inspection Report <br /> Facility Name and Address: Save Mart#781, 875 S Tracy Blvd,TRACY 95376 <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:The floor sink at the produce department 3-comp sink drain line is not draining properly. Repair the drain <br /> to be free-flowing ASAP. Per Store Manager, a work order will be submitted. <br /> Repeat violation. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> eggs--40.00°F upstairs employee restroom hand sinks--100.00°F <br /> D4 coffin(specialty cheeses)--41.00°F janitorial sink--120.00°F <br /> fried chicken-out of oil--191.00°F Max Pak coffin--41.00°F <br /> Healthy Beverages merchandiser--38.00°F chicken wings at hot hold--151.00°F <br /> pork @ wall--40.00°F Produce walk-in--40.00°F <br /> Bakery/Deli 3-comp sink--121.00°F Produce 3-comp sink--127.00°F <br /> 12 door deli case-left--41.00°F guacamole @ Produce--37.00°F <br /> shrimp--35.00°F Meat 3-comp--137.00°F <br /> Once Upon a Farm 2 door--41.00°F Kretschmar merchandiser--38.00°F <br /> lunch meat @ wall--41.00°F--re-checked from 44F 12 door deli case-middle--39.00°F <br /> D3 coffin(Reser's products) -41.00°F sliced tomatoes at Deli--41.00°F <br /> rotisserie chicken at hot hold--141.00°F cheese @ wall--41.00°F--re-checked from 44F <br /> salmon--37.00°F customer reach in @ Deli-sub sandwiches--37.00°F <br /> Simple Suppers @ wall--39.00°F sliced cheese at Deli--41.00°F <br /> hand sinks @ departments--100.00°F bagged salad/salad dressing @ wall--39.00°F <br /> chicken tenders at hot hold--108.00°F--per employee,they downstairs restroom hand sinks--100.00°F <br /> were put out at 8am.Any unsold tenders not sold by 12 noon shall <br /> be discarded. <br /> Bakery/Deli 2 comp food prep sink--136.00°F poultry @ wall--41.00°F <br /> 4 door meat case--35.00°F cut fruit @ Produce--37.00°F <br /> cake case--35.00°F fondue cheese merchandiser--35.00°F <br /> 2 door sanwich prep table at Deli--35.00°F tofu/kimchi @ wall--40.00°F <br /> salsa @ wall--41.00°F herbs @ Produce--36.00°F <br /> yogurt--41.00°F 12 door deli case-right--34.00°F <br /> Dairy walk-in--38.00°F Meat walk-in cooler--35.00°F <br /> scallops--35.00°F Iamb @ wall--41.00°F <br /> customer reach in @ Deli-tamales--39.00°F rotisserie chicken-out of oven--201.00°F <br /> FA0007582 PR0507849 SCO01 12/01/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />