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Program Element: 1602 - FOOD CONSULTATION <br />Telephone: (209) 957-3340 108Requestor: JIM BRUSO, ST MARYS HIGH SCHOOL <br />Inspection Type: 061 - CONSULTATION <br />Address: 5648 N EL DORADO ST , STOCKTON 95207 <br />Date: 10/27/2016Name of Facility: ST MARYS HIGH SCHOOL <br />Food Program Service Request Inspection Report <br /> 1:30 pm <br />12:30 pm <br />Time Out: <br />Time In: <br />San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />Request #: SR0076109 <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 />OVERALL INSPECTION NOTES AND COMMENTS <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 114 <br />General Electric refrigerator -- 36.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />This is a food consultation. This report was completed retroactively to the inspection. <br />OK to issue permit for the concession stand with the following conditions. PE 1614 <br />1. Install 3-comp sink at facility by 2/28/2017 <br />2. Provide splash guard at least 6 inches in non-absorbent cleanable material (stainless steel for example) if the 3-comp sink <br />is within 2 feet of the existing 2-comp sink which will serve as handwash sink by 2/28/2017 <br />3. Provide one employee with food manager's safety certification within 60 days <br />4. Provide backflow prevention for the hose at the mop sink (i.e. hose bib, anti-siphon device, or air gap) in 1 week. <br />5. Provide non-absorbent cleanable surface for food storage shelves in 2 weeks. <br />6. Chain down CO2 cylinders to permanent structure to prevent falling in 3 days. <br />7. Provide 120 F hot water to the only existing 2-comp sink for warewash and mop sink in 1 day. <br />8. Provide 135 F or higher, or 41 F or below for temperature control of all potentially hazardous food (PHF) immediately. <br />9. Provide sanitizer for sanitizing step of warewashing at 100 ppm chlorine (about 1 tablespoon bleach per gallon of water) or <br />200 ppm quat in 1 day <br />10. Provide test strips for sanitizer in 3 weeks. <br /> OIR emailed to Jim Brusa at jbrusa@saintmaryshighschool.org <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 />Received by: Name and Title: <br />EH Specialist:Phone:(209) 468-0335 <br />, <br />JEFFREY WONG <br />Page 1 of 1EHD 16-23 Rev. 06/30/15 Food Program Service Request Inspection Report <br />FA0002168 SR0076109 SC061 10/27/2016