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Time In: 1228 pm <br /> Time Out: 12:54 pm <br /> �P.Q•u��.. 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 /> Food Program Official Inspection Report <br /> Name of Facility: LODI USD-GEORGE LINCOLN MOSHER Date: 04/11/2016 <br /> Address: 3220 BUDDY HOLLY DR, STOCKTON 95212 <br /> Owner/Operator: LODI UNIFIED SCHOOL DISTRICT Telephone: (209)331-7000 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:2D Cres Cor on gym floor was 127 F, and the macaroni inside was 132 F. Provide 135 F or higher for <br /> potentially hazardous food. Manager turned temperature back up; corrected on site. <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: Daine Mead Expiration Date:June 01,2017 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 101 OF <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2D Cres Cor--gym--127.00°F prep sink--kitchen--113.00°F <br /> milk--Norlake milkbox left--41.00°F green salad (time control)--salad bar--49.00°F <br /> carrots(time control)--salad bar--50.00°F cucumbers(time control)--salad bar--59.00°F <br /> RR employee left--103.00°F Walk In- kitchen 41.00°F <br /> Norlake milkbox left--49.00°F sprayer- kitchen 114.00°F <br /> 3-comp--kitchen--120.00°F Norlake milkbox right--42.00°F <br /> 2D Cres Cor--kitchen--137.00°F RR employee right--105.00°F <br /> macaroni&cheese--2D Cres Cor gym--132.00°F HW--kitchen--101.00°F <br /> NOTES <br /> FA0018101 PR0526735 SC101 04/11/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />