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Time In: 10-07 am <br /> Time Out: 11:00 am <br /> op.. .. San Joaquin County <br /> 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 /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: LODI USD-LAKEWOOD SCHOOL Date: 04/01/2016 <br /> Address: 1100 N HAM LN, LODI 95240 <br /> Owner/Operator: LODI UNIFIED SCHOOL DISTRICT Telephone: (209)331-7000 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Warm water at Women's restroom hand sink is at 64F. <br /> Provide warm water at minimum of 100F at this sink. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Chicken in back up warmer in kitchen is ar 128F. <br /> Provide a temperature of 135F or higher <br /> of this food item. <br /> I observed temperature logs for this food item. <br /> Temperature logs indicate that chicken out of oven was at 168F at 9:30am. I observed warmer temperature is at 165F. <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: Mark S Watkins Expiration Date:June 01,2017 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 134°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken quesadilla--wanner near serve line--140.00°F hand sink--kitchen--100.00°F <br /> milkbox--40.00°F hand sink--Women's restroom--64.00°F <br /> chicken--(back up)warmer in kitchen--128.00°F pizza--warner near serve line--163.00°F <br /> 2 comp 122.00°F mopsink 125.00°F <br /> hand sink--Men's restroom--100.00°F milk box near register--32.00°F <br /> NOTES <br /> No comment entered. <br /> FA0000167 PRO160225 SC101 04/01/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />