Laserfiche WebLink
SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p' Greorne5S grows hey,. Time In: 10:25 am <br /> Time Out: 11:15 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUSD-STAGG HIGH SCHOOL Date: 09/10/2019 <br /> Address: 1621 BROOKSIDE RD, STOCKTON 95207 <br /> Owner/Operator: STOCKTON UNIFIED SCHOOL DIST Telephone: (209)933-7701 5 <br /> Program Element: 1632-EXEMPT FOOD <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Employees are unable to plug in portable coolers(there is not enough amps/volts). Provide more <br /> amperage/volts to library, immediately. For now make sure to discard potentially hazardous foods 4 hours after they have <br /> been out of temperature control. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Lack of test strips. Provide Quat strips by 2 days. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <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: 0°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 115°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> true cooler--36.00°F cooler with parfaits--53.00°F <br /> warmer with sandwiches--139.00°F true cooler--40.00°F <br /> warmer with chicken sandwiches--135.00°F warmer with wedges--136.00°F <br /> cooler with parfaits--61.00°F <br /> NOTES <br /> Main kitchen is currently under remodel. Meals are prepared at Stagg High School and delivered at 10:30 am. Served <br /> between 10:30 am to 1:05 pm.All leftovers are discarded.All food is pre-packaged. <br /> FA0001719 PRO160565 SCO01 09/10/2019 <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 />