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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: SUSD-PULLIAM SCHOOL Date: 11/15/2016 <br /> Address: 230 PRESIDIO WAY, STOCKTON 95207 <br /> Owner/Operator: STOCKTON UNIFIED SCHOOL DIST Telephone: (209)933-7000 <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:No time log for potentially hazardous food at salad bar. Maintain and retrain documentation including <br /> time log for PHF that uses time control only,which can be out of temperature for maximum of 4 hours before disposal. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Thermometer lacking in smaller Norlake milkbox and may be inaccurate in Beverage Air milkbox. <br /> Provide functional thermometer in milkboxes in 3 days. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> canned peaches--salad bar--68.00°F 2D Cres--143.00°F <br /> 3D California Cooking--41.00°F Norlake(larger; not being used)milk box--41.00°F <br /> green salad--salad bar--68.00°F prep--120.00°F <br /> RR--120.00°F 3-comp--120.00°F <br /> Green beans--salad bar--63.00°F milk--Norlake(smaller)milk box--41.00°F <br /> 1 D Hobart--38.00°F Norlake(smaller)milk box--47.00°F <br /> garbanzo beans--salad bar--65.00°F Bev Air milkbox--42.00°F <br /> mop--120.00°F <br /> NOTES <br /> FA0001675 PRO160901 SC101 11/15/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />