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Time In: 11:25 am <br /> Time Out: 12:00 pm <br /> Pgµin/ San Joaquin County <br /> �O.�.COG <br /> z-A Environmental Health Department <br /> 1: . <br /> X <br /> _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www.sjgov.org/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: ONE ETHICS Date: 09/11/2015 <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 (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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: Pizza in an insulation bag 133 F. Provide 135 F or above for potentially hazardous food (PHF) if <br /> temperature is the only mean of control. This is a repeat. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41145°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #8 use of Time as a Public Health Control <br /> OBSERVATIONS: Lunch ends as late as 1245 and some of the accompanied transport records indicated loading time at <br /> 0830. Immediately serve and consume PHF has to be consumed within 4 hours if time is the only control. <br /> Transport records have loading time and temperature but no receiving time. Provide. This is a repeat. <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 /> 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: 0°F <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> Pizza-- Insulation bag-- 133.00°F Norlake(milkbox)--39.00° F <br /> NOTES <br /> Lunch is now served at 12 to 1230 and occasionally to 1245, instead of 11 to 1130am. <br /> Food is still coming from Lodi Bear Creek in insulation bags, and received at around 11 to 11:10am according to staff. <br /> FA0020378 PRO535326 SC101 09/11/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />