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Time In: 1120 am <br /> Time Out: 12:02 pm <br /> �...Q ...C San Joaquin County <br /> 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 /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: LODI USD-CLAIRMONT SCHOOL Date: 09/20/2017 <br /> Address: 8282 LE MANS AVE, STOCKTON 95210 <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:3 heads of cauliflowers to be used for salad (raw)are on 3-comp sink drain board within 1 foot of hand <br /> wash sink; the 3-comp sink is being used regularly for food prep purpose. Provide splash guard at least 6 inches high made <br /> of approved cleanable and non-absorbent material between hand wash sink and 3-comp sink, and until then, store food at <br /> least 2 feet from hand wash sink to avoid cross contamination. <br /> No food prep sink nor any sink that is indirectly plumbed at facility. Consider modifying an existing sink(sinks)or installing a <br /> new sink that is indirectly plumbed to a floor sink for food prep washing. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Pizza cutter in drawer dirty. Clean and sanitize. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Sanitizer buckets 0 ppm quat. tore wipe cloths in 100 ppm chlorine or 200 ppm quat immediately. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Dena Bigner Expiration Date:June 03,2019 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 140°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 134°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0002811 PRO162093 SCO01 09/20/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />