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Time In: 9.50 am <br /> Time Out: 10:20 am <br /> PquitY San Joaquin County <br /> )O. .QOG <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq.. �a• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.s'gov.org/ehd <br /> �/PORN <br /> Food Program Official Inspection Report <br /> Name of Facility: ONE ETHICS Date: 04/06/2017 <br /> Address: 4140 E HAMMER LN, STOCKTON 952122804 <br /> Owner/Operator: SJ CO OFFICE OF EDUCATION Telephone: (209)468-9061 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Milk 46 F and milkbox 49 F. Provide 45 F or below for unopened dairy, or 41 F or below for potentially <br /> hazardous foods. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Ryan Florez Expiration Date: December 06,2018 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> milk--46.00°F milkbox--49.00°F <br /> RR 2--127.00°F RR 1 --100.00°F <br /> NOTES <br /> Notes: <br /> -Lunch 12 to 1230. Food is delivered from LUSD McNair High on Ronald McNair Way, except when LUSD is out,when food <br /> is delivered from Tokay. No food prep or warewashing on site. <br /> -Took over 2 minutes for hot water to reach 100 F in restrooms. 100 to 108 F should be provided in a reasonable time(i.e. 30 <br /> seconds) <br /> -Management explained that"Loading time"on the time log of the food delivery receipts is actually prep time at the school. <br /> Food is loaded to refrigerated trucks at"Pick Up"time documented on the receipt. CALCODE requires documentation of the <br /> "initial time"when PHF is first out of temperature control for all PHF that uses time control, and these food be served within 4 <br /> hours. EHD requests either the loading time be reflective of the the"initial time"on the receipts, or clarify which is the"initial <br /> time". <br /> OIR emailed to ryflores@sjcoe.net <br /> FA0020378 PRO535326 SCO01 04/06/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />