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SA N'J O h Q U 1 N Environmental Health Department <br /> ._ COUNTY 1/�1 <br /> ._ <br /> Time <br /> ^'•ti7F Opt�� Greotness grows here. : am <br /> Timee OOutut: 100:4:4 5 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUSD-PULLIAM SCHOOL Date: 10/04/2018 <br /> Address: 230 PRESIDIO WAY, STOCKTON 95207 <br /> Owner/Operator: STOCKTON UNIFIED SCHOOL DIST Telephone: (209)933-7110 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Sanitizer buckets are set up with PEROXIDE. Provide approved sanitizer chlorine 100 ppm or more or <br /> QUAT 200 ppm or more immediately. Corrected on site. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Rosemary Varela Expiration Date:June 23,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 0 ppm Hand Sink Temp: 103°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hobart cooler--39.00°F 2 D Cres Cor warmer--Kitchen--186.00°F <br /> Norlake cooler Salad boxes--Dining--41.00°F 2 D Metro warmer--Kitchen--150.00°F <br /> Norlake cooler Juice--Dining--45.00°F 2 D California Cooking cooler--Kitchen--41.00°F <br /> Bev Air cooler Milk--Dining--45.00°F <br /> NOTES <br /> Person in charge had been told to use Peroxide as food surface sanitizer by the technician who installed the new salad bar. <br /> Time log for salad bar is maintained. <br /> OIR emailed to pbrookens@stocktonusd.net; monicac@stocktonusd.net; rvarela@stocktonusd.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 /> ;t� <br /> Received by: Name and Title: Monica Caampis, Kitchen Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0001675 PRO160901 SC101 10/04/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />