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SAN J O A Q U I Environmental Health Department Food Program Official Inspection Report Facility Name and Address: Save Mart#386, 1172 N Main St, MANTECA 95336 #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:Floor of the walk-in cooler and walk in freezer, in Deli/Bakery Department, has food debris. Clean the floor today and as needed. Floor underneath the fryer, in Deli/Bakery Department, has food debris and some grease. Clean the floor today and as needed. Meat department walk-in cooler floor has some debris. Clean floor today and as needed. CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Required Expiration Date: Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 107°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS Chicken tender--Hot hold/Deli Department--167.00°F 4 D display cooler/cheese--Sales floor--41.00°F Walk in cooler--Meat Department--41.00°F Produce walk in cooler--Produce Department--41.00°F Prepackaged cut fruits open case cooler--41.00°F Dairy walk in cooler--43.00°F Walk in cooler--Deli/bakery--40.00°F 6 D display cooler/eggs--41.00°F Hand sink--Meat Department--112.00°F 3 comp sink--Meat Department--125.00°F Cake display cooler--Deli/Bakery Department--41.00°F Rotisserie Chicken--Hot hold/Sales Floor--146.00°F Salad display cooler--Deli/Bakery Department 41.00°F 3 comp sink--Produce Department--124.00°F Mop sink--120.00°F Prep sink--Deli/Bakery Department--127.00°F Hand sink--Produce department--105.00°F 6 D display cooler/eggs -41.00°F Prepackaged sausage and bacon display cooler--Sales floor-- Open case cooler/cake- Deli and Bakery Department 41.00°F 41.00°F Multi D display cooler/yogurt and cottage cheese--Sales floor-- Meat display cooler--Meat department--41.00°F 41.00°F Deli display cooler--Deli/Bakery department--41.00°F NOTES First routine inspection after change of ownership. Sanitizer buckets in Deli/Bakery Department and Meat Department, are set up with QUAT 200 ppm. QUAT test strips are available. 90 days Oyster tags are available on site. 4 hours time control log is used and maintained for the cooked food on the Deli department hot hold and for the rotisserie chicken and other hot cooked food items on the facility floor hot hold units. Baby formula checked with good expiration date. FA0000833 PRO161182 SCO01 08/16/2023 EHD 16-23 Rev.09/16/2020 Page 3 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