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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greorne5S grows hey,. Time In: 10:25 am <br /> Time Out: 10:56 am <br /> Food Program Official Inspection Report <br /> Name of Facility: ESCALON USD-EL PORTAL SCHOOL Date: 03/02/2020 <br /> Address: 805 E FIRST ST, ESCALON 95320 <br /> Owner/Operator: ESCALON UNIFIED SCHOOL DISTRIC Telephone: (209)838-3591 <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:3 comp sink has temp at 115F. Provide 120F or more today. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Chlorine test strips are not available. Provide strips in 3 days. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Tracy A Byrd Expiration Date: March 16,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 115°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 115°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Rest room--100.00°F True Milk case cooler--Dining--41.00°F <br /> 2 D Traulsen cooler--Kitchen--41.00°F 2 D Traulsen cooler--At service window--41.00°F <br /> Top load cooler Lt--Dining--41.00°F Top load cooler Rt--Dining--41.00°F <br /> Top load warmer--Dining--160.00°F 2 D Cres Cor warmer--At the service window--165.00°F <br /> 2 D Bev Air cooler--Kitchen--33.00°F <br /> NOTES <br /> Sanitizer bucket is set up with chlorine 200 ppm. <br /> 3 comp sink is used as hand sink as well and it is fully supplied. <br /> Salad is served from 12 pm to 12:40 pm, pulled from the cooler and placed on ice packs on salad bar. <br /> No major violations observed. <br /> FA0000060 PRO161528 SC101 03/02/2020 <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 />