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Environmental Health Department <br /> COuT <br /> f Grectness grows here. Time In: 10.40 am <br /> Time Out: 11:20 am <br /> Food Program Official Inspection Report <br /> Name of Facility: PRESCHOOL ASSESSMENT AND AUTISM CENTER Date: 09/10/2018 <br /> Address: 2455 COUNTRY CLUB BLVD, STOCKTON 95205 <br /> Owner/Operator: STOCKTON UNIFIED SCHOOL DISTRICT Telephone: <br /> Program Element: 1632-EXEMPT FOOD <br /> Inspection Type: ROUTINE INSPECTION (Chargeable) <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Lack of food manager certificate. Someone shall be certified by 60 days(repeat violation) <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 1 door traulsen cooler is not cold enough. It shall be 41 F or lower at all times. <br /> Saw yogurts in non commercial cooler.Transfer into 1 door traulsen cooler. <br /> Lack of food temperature logs.When food is received it shall be temped. Hot food shall be at least 135 F or higher and cold <br /> food 41 F or lower.Write on log type of food,time it was received, date, and temperature. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 126°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 door traulsen--kitchen--44.00°F <br /> NOTES <br /> No comment entered. <br /> FA0024246 PR0542212 SC101 09/10/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />