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Environmental Health Department <br />Facility Name and Address: WINCO FOODS #103, 2850 PAVILION PKWY, TRACY 95304 <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 />OVERALL INSPECTION NOTES AND COMMENTS <br />200 97 <br />100160 <br />7/30/2029Jeremyah Branson <br />tilapia -- Seafood -- 38º Fahrenheit catfish nuggets -- Seafood -- 39º Fahrenheit <br />poke -- Seafood -- 40º Fahrenheit 3 comp sinks -- 97º Fahrenheit -- 100F max reached at <br />production room <br />hand sinks -- 97º Fahrenheit -- 97F max reached chicken strips -- Deli-hot hold -- 151º Fahrenheit <br />baked chicken -- Deli-hot hold -- 142º Fahrenheit buffalo wings -- Deli-hot hold -- 136º Fahrenheit <br />salt & vinegar wings -- Deli-hot hold -- 141º Fahrenheit turkey -- Deli -- 44º Fahrenheit <br />roast beef -- Deli -- 48º Fahrenheit corned beef -- Deli -- 49º Fahrenheit <br />chicken deli meat -- Deli -- 43º Fahrenheit potato & macaroni salads -- Deli -- 43º Fahrenheit <br />chicken/Deli walk-in -- 40º Fahrenheit Meat, Deli, Seafood & Fujisan walk-in -- 41º Fahrenheit <br />Produce walk-in -- 40º Fahrenheit Production room walk-in -- 41º Fahrenheit <br />Meat walk-in -- 35º Fahrenheit Dairy walk-in -- 36º Fahrenheit <br />Bakery walk-in -- 40º Fahrenheit Kozy Shack -- wall -- 41º Fahrenheit <br />yogurt -- wall -- 41º Fahrenheit butter -- wall -- 40º Fahrenheit <br />stand up (creamer) -- 41º Fahrenheit ham/bacon -- wall -- 40º Fahrenheit <br />beef -- wall -- 41º Fahrenheit ground turkey -- wall -- 41º Fahrenheit <br />Deli wall (kielbasa) -- 40º Fahrenheit subs/salads -- bunker -- 41º Fahrenheit <br />pizza -- bunker -- 41º Fahrenheit guac/salsa -- wall -- 40º Fahrenheit <br />shredded cheese -- wall -- 40º Fahrenheit Deli prep meals -- bunker -- 40º Fahrenheit <br />hummus -- bunker -- 40º Fahrenheit specialty cheese -- bunker -- 41º Fahrenheit <br />seafood -- bunker -- 41º Fahrenheit charfcuterie -- bunker -- 41º Fahrenheit <br />pork -- bunker -- 35º Fahrenheit Lunchables -- wall -- 40º Fahrenheit <br />block cheese -- bunker -- 41º Fahrenheit beef -- bunker -- 39º Fahrenheit <br />pork chops -- bunker -- 35º Fahrenheit Bare poultry -- bunker -- 38º Fahrenheit <br />poultry (legs & thighs) -- bunker -- 38º Fahrenheit poultry / beef mobile -- 41º Fahrenheit <br />Display bunker -- 38º Fahrenheit Oscar Mayar -- wall -- 39º Fahrenheit <br />tofu -- wall -- 39º Fahrenheit fresh herbs -- wall -- 41º Fahrenheit <br />bagged vegetables -- wall -- 48º Fahrenheit green bell pepper -- wall -- 46º Fahrenheit <br />salad dressings -- wall -- 41º Fahrenheit cut fruit -- wall -- 39º Fahrenheit <br />kombucha -- wall -- 41º Fahrenheit Stitch & Bluey snackers mobile -- 41 -- <br />Deli wall -- 41º Fahrenheit 3-comp sink at Deli -- 112º Fahrenheit -- at end of inspection <br />(video from employee) <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />wiping cloth buckets 200-400ppm Quat <br />Quat sanitizer test strips are available <br />Oyster tags - OK <br />Infant formula - OK <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR0535710 05/20/2025 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD