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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 10.10 am <br /> Time Out: 11:16 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MOUNTAIN HOUSE HIGH SCHOOL Date: 10/25/2019 <br /> Address: 1090 S CENTRAL PKWY, MOUNTAIN HOUSE 95391 <br /> Owner/Operator: LAMMERSVILLE SCHOOL DIST Telephone: (209)836-7400 <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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Observed two dead mice on two different glue boards(one under the serving line hand sink and one <br /> under the counter by the 2 comp prep sink). Observed several crickets and spiders on other glue boards as well. <br /> Change out glue boards today and monitor facility daily for new activity. <br /> No evidence of rodent activity observed in other locations(no droppings, gnaw marks, etc.) <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jennifer Corliss Expiration Date:October 26,2020 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> turkey cold cuts--34.00°F chicken patties--192.00°F <br /> Metro C5 hot hold--182.00°F marinara--207.00°F <br /> veggie burger--209.00°F spicy chicken patties--167.00°F <br /> burgers--186.00°F left RPI--38.00°F <br /> browned chicken for alfredo--181.00°F left 4 door Traulsen hot hold--161.00°F <br /> left 4 door Traulsen--41.00°F walk-in--39.00°F <br /> right RPI--39.00°F steam table water--213.00°F <br /> right 4 door Traulsen hot hold--149.00°F 2 comp prep sink--122.00°F <br /> spicy chicken tenders--191.00°F right 4 door Traulsen--35.00°F <br /> NOTES <br /> wiping cloth buckets 200-400 ppm Quat/test strips are available <br /> Lunch service 12:02pm <br /> FA0022475 PR0539305 SCO01 10/25/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />