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r MJOA(1111 Environmental Health Department <br /> COUNTY I <br /> Gf$oLIS@SS 5rws hemTime In: 9.50 am <br /> Time Out: 10:51 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MOUNTAIN HOUSE HIGH SCHOOL Date: 09/27/2021 <br /> Address: 1090 S CENTRAL PKWY, MOUNTAIN HOUSE 95391 <br /> Owner/Operator: LAMMERSVILLE UNIFIED 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The dish machine is slow to reach 160F at the final rinse(161 F at third cycle/163F at 4th cycle). <br /> Recommendation: Do not use the dish machine until it reaches 160F at the final rinse(obtain and use thermolabels to check <br /> proper function). Use the 3-comp sink for manual warewashing:wash-rinse-sanitize-air dry). <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Bernie Hill Expiration Date:August 11,2025 <br /> Warewash Chlorine(Cl): ppm Heat: 163°F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> walk-in--39.00°F sliced cheese--41.00°F <br /> RPI grab n Go right--39.00°F 4 door Traulsen right--40.00°F <br /> steam table water-middle--213.00°F 3 door Traulsen--40.00°F <br /> nacho cheese--150.00°F 2 comp prep sink--123.00°F <br /> dishmachine-by thermometer probe(3rd cycle)- 161.00°F 4 door Traulsen left--40.00°F <br /> restroom hand sink--100.00°F 4 door Traulsen right(hot hold)--135.00°F <br /> dishmachine-by thermometer probe(4th cycle)- 163.00°F RPI grab n Go left--41.00°F <br /> burger patties--190.00°F 4 door Traulsen left(hot hold)--149.00°F <br /> turkey--41.00°F spicy chicken patties--196.00°F <br /> steam table water-right--214.00°F <br /> NOTES <br /> FA0022475 PR0539305 SCO01 09/27/2021 <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 />