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Time In: 1220 prn <br /> Time Out: 1:20 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: 11/16/2016 <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 -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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Debbie Sao Expiration Date:June 02,2019 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> RR 1 --100.00°F 2D Cres Cor--kitchen--149.00°F <br /> prep 2--112.00°F Walk In--39.00°F <br /> milk--Norlake Milkbox left--41.00°F 3-comp--121.00°F <br /> RR 2--101.00°F 3D Traulsen--23.00°F <br /> Norlake Milkbox left--46.00°F Norlake Milkbox right--38.00°F <br /> prep 1 --115.000F HW--110.00°F <br /> NOTES <br /> Sanitizer bucket not set up. Lunch is just over at time of inspection since this is a"Short Day". Normally school lunch lasts <br /> through noon. Salad bar is still prepared at around 1 lam. <br /> Unable to take measurement of one of the 2D Cres Cor at dining hall since it was already turned off. <br /> No violations observed. <br /> Notes: <br /> -Recommend using cold water with quat ammonia for sanitizing <br /> -Continue to retain documentation/time log for potentially hazardous food once placed at salad bar,which uses time control <br /> only. <br /> -Two employee with expired manager's food certification. Consider providing additional current certification in case Debbie <br /> Sao who has the current certification is not available. <br /> OIR emailed to dmead@lodiusd.net and Cindy Oliver <br /> FA0018101 PR0526735 SCO01 11/16/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />