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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greotrless grows hey,. Time In: 10:30 am <br /> Time Out: 11:26 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUSD-MARTIN LUTHER KING SCHOOL Date: 11/28/2018 <br /> Address: 2640 E LAFAYETTE ST, STOCKTON 95205 <br /> Owner/Operator: STOCKTON UNIFIED SCHOOL DIST Telephone: (209)933-7110 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Facility lacks food safety certificate. Kitchen lead awaiting certifict arrival. Certificate must be kept on site <br /> at all times. Email certificate to Victor Acevedo(vmacevedo@sjcehd.com). Correct by 60 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Staff restroom lacks hot water. Hand washing stations must contain water that is kept between <br /> 100F-108F for hand washing. Correct in 14 days. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 Dr norlake x2--41.00°F--41 F-41 F Norlake milk cooler--dry storage 40.00°F <br /> mop sink--120.00°F norlake milk cooler x2--cafeteria--43.00°F--43F-43F <br /> NOTES <br /> Fall routine inspection for 2018. <br /> Food preparation done on site. <br /> Previous reports on site. <br /> OIR emailed. <br /> FA0002017 PRO160561 SCO01 11/28/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />