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SAN ;10A Q U I N Environmental Health Department <br /> Time In: 10:00 am <br /> _ —C Q I J N T Y Time Out: 11:00 am <br /> Food Program Service Request Inspection Report <br /> Name of Facility: SUSD-STAGG HIGH SCHOOL Date: 12/23/2019 <br /> Address: 1621 BROOKSIDE RD , STOCKTON 95207 <br /> Requestor: ACME CONSTRUCTION COMPANY INC Telephone: (209) 523-2674 <br /> Program Element: 1601 - FOOD PLAN CHECK Request#: SR0080906 <br /> Inspection Type: 523 - Plan Check/Report Review <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: Hand sink at serve line is not installed (back ordered). Install before kitchen reopens. It shall have <br /> hot/cold water/wall mounted soap and paper towels. <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(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: Not all equipment was turned on for final inspection. Before warmers/coolers/freezers are used, they <br /> shall be 41 F or lower/135 F or higher. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: Dish washer was not on. It shall provide 160 F on plate or 50 ppm chlorine for sanitation. Provide proper <br /> test strips. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized.(II3984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Water heater room lacks base. Install rubber base before school reopens from winter break. <br /> Dry storage rooms have rubber base (not up to code).All food that is stored in these rooms shall be in unopened containers. <br /> Once packages are open, they shall be stored in main kitchen. <br /> Plastic strip between fiber glass panels in snack bar is cracked. Replace before kitchen reopens. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> FA0001719 SR0080906 SC523 12/23/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />