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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUSD-STAGG HIGH SCHOOL, 1621 BROOKSIDE RD, STOCKTON 95207 <br /> #38 Approved I Sufficient Ventilation and Lighting <br /> OBSERVATIONS:One light inside walk in cooler is burned out. Replace by 2 days. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> #48 Compliance with Plan Review Requirements <br /> OBSERVATIONS:Manager stated that remodel will start May 2019. Submit plans to this dept before remodel starts. <br /> CALCODE DESCRIPTION:A person proposing to build or remodel a food facility shall submit plans for approval before starting any new <br /> construction or remodeling of any facility for use as a retail food facility. (114380) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Nancy Silvia Expiration Date:July 23,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 123°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door cooler--counter-serve line--40.00°F true--lunch room--39.00°F <br /> metro--kitchen--156.00°F salad bar--lunch room--35.00°F <br /> crescor--serve line-center--155.00°F steam table--right--186.00°F <br /> salad bar--lunch room--32.00°F crescor--serve line-left--148.00°F <br /> steam table--center--142.00°F 3 door traulsen--kitchen--41.00°F <br /> true--lunch room--36.00°F walk in--kitchen--40.00°F <br /> 3 door CA--kitchen--39.00°F crescor--serve line-right--160.00°F <br /> steam table--left--150.00°F crescor--snack bar--149.00°F <br /> NOTES <br /> No comment entered. <br /> 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 <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: �0� Name and Title: Nancy Silvia, FSA II <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)953-7817 <br /> FA0001719 PRO160565 SC101 03/08/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />