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Time In: 12 a?n.fy_ <br /> Time Out: 1:30 pm <br /> San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sioov.orD/ehd <br /> ' N <br /> Food Program Service Request Inspection Report <br /> Name of Facility: ST MARYS HIGH SCHOOL Date: 10/27/2016 <br /> Address: 5648 N EL DORADO ST, STOCKTON 95207 <br /> Requestor: JIM BRUSO, ST MARYS HIGH SCHOOL Telephone: (209)957-3340108 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0076109 <br /> Inspection Type: 061 -CONSULTATION <br /> IOLATIONS 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 immed,ately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> -- Oy< AINSECTO.. <br /> N NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(C): ppm Heat °F WaterlHot Water Ware Sink Temp: 114°F <br /> Quaternary Ammonia(OA): ppm Hand Sink Temp. °F <br /> FOOD ITEM--LOCATION--TEMP 0 F—COMMENTS <br /> General Elecinc refrigerator—36.000 F <br /> NOTES <br /> This is a food consultation. This report was completed retroactively to the inspection. <br /> OK to issue permit for the concession stand with the following conditions. PE 1614 <br /> 1. Install 3-comp sink at facility by 2/28/2017 <br /> 2. Provide splash guard at least 6 inches in non-absorbent cleanable material (stainless steel for example) if the 3-comp sink <br /> is within 2 feet of the existing 2-comp sink which will serve as handwash sink by 2/28/2017 <br /> 3. Provide one employee with food manager's safety certification within 60 days <br /> 4. Provide backflow prevention for the hose at the mop sink(i.e. hose bib, anti-siphon device, or air gap)in 1 week. <br /> 5. Provide non-absorbent cleanable surface for food storage shelves in 2 weeks. <br /> 6. Chain down CO2 cylinders to permanent structure to prevent falling in 3 days. <br /> 7. Provide 120 F hot water to the only existing 2-comp sink for warewash and mop sink in 1 day. <br /> 8. Provide 135 F or higher, or 41 F or below for temperature control of all potentially hazardous food(PHF)immediately. <br /> 9. Provide sanitizer for sanitizing step of warewashing at 100 ppm chlorine(about 1 tablespoon bleach per gallon of water)or <br /> 200 ppm quat in 1 day <br /> 10. Provide test strips for sanitizer in 3 weeks. <br /> OIR emailed to Jim Brusa at jbrusa@saintmaryshighschool.org <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: <br /> EH Specialist: JEFFREY WONG Phone: (209)468-0335 <br /> FA0002168 SRW76109 SC061 1027/2016 <br /> EHD 16-23 R. 06130115 Page 1 of 1 Food Program Service Request Inspection Report <br />