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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY— <br /> GreolneSS grows he, Time In: 9.55 am <br /> Time Out: 10:33 am <br /> Food Program Official Inspection Report <br /> Name of Facility: RIVER ISLANDS TECHNOLOGY ACADEMY II Date: 10/04/2021 <br /> Address: 1175 MARINA DR, LATHROP 95330 <br /> Owner/Operator: BANTA ELEMENTARY SCHOOL DISTRICT Telephone: <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The sanitizer level at the 3-comp sink is 150ppm Quat. Maintain the sanitizer level at 200ppm Quat <br /> (minimum). Correct today. <br /> Corrected on site to 200 ppm Quat. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Quat sanitizer test strips are not available. Obtain quat sanitizer test strips by 1 week. <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: Brandi Willingham Expiration Date:August 11,2025 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 127°F <br /> Quaternary Ammonia(QA): 150 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 door Kelvinator-left--41.00°F 3 comp prep sink--120.00°F--1 comp sink(previously the prep <br /> sink is not the"Maintenance sink."Facility is using the additional 3 <br /> comp sink as a food prep sink(not the 3-comp warewash sink) <br /> outdoor freezer--27.00°F restroom hand sink--100.00°F <br /> 1 door Kelvinator-right--37.00°F pizza-hot hold--132.00°F--time as a temperature control <br /> watermelon--69.00°F--just cut new Avantco milk cooler--38.00°F <br /> Bev Air milk cooler--40.00°F 1 door True--41.00°F <br /> 2 door Traulsen--41.00°F pizza-out of oven--197.00°F <br /> FA0023303 PR0540769 SCO01 10/04/2021 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />