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�...Q .. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Mobile Food Facility Official Inspection Report <br /> Facility Name and Address: LODI USD-HOUSTON SCHOOL,4600 E ACAMPO RD,ACAMPO 95220 <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> RR employee--100.00°F 2D Cres Cor--143.00°F <br /> green peas(time control)--salad bar--33.00°F 2-comp hand wash--130.00°F <br /> cut cucombers(time control)--salad bar--55.00°F baby carrots (time control)--salad bar--43.00°F <br /> green salad(time control)--salad bar--41.00°F 2D Traulsen--41.00°F <br /> mop sink--120.00°F 2-comp prep sink--128.00°F <br /> NOTES <br /> Sanitizer bucket 200 ppm quat. <br /> -Observed 2 students dropped rolls onto floor and they placed it back onto tray(asked staff to replace these rolls, and they <br /> were). Recommend replacing contaminated food items even if the contamination occurred after food has already been <br /> passed on to the students. <br /> -Food prepackaged and transported from Lodi Middle. Food is served 3 times a day: breakfast 0830 to 0915, lunch 1150 to <br /> 1230/1222 to 1252, and supper 3pm to about 330pm. <br /> -Food is not cooked or prepared on site, but warewashing is conducted (tray lids). <br /> -Submit evidence of correction before reinspection deadline to avoid a chargable reinspection. <br /> Copy of report emailed to Cindy Oliver and Inunn@lusd.net <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: Name and Title: michele madle, sub cafeteria <br /> EH Specialist: JEFFREY WONG Phone: (209)468-0335 <br /> FA0000244 PRO161846 SCO01 04/25/2016 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Mobile Food Facility OIR <br />