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SA N'tJ D A Q U I N Environmental Health Department <br /> I��kiw <br /> —COUNTY <br /> Greorness grows here, Time In: 11.05 am <br /> Time Out: 11:39 am <br /> Food Program Official Inspection Report <br /> Name of Facility: LODI USD-NICHOLS SCHOOL Date: 09/27/2021 <br /> Address: 1301 S CRESCENT AVE, LODI 95240 <br /> Owner/Operator: LODI UNIFIED SCHOOL DISTRICT Telephone: (209)331-7000 <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Heat sanitizer test strips expired 9/17/2021. <br /> Provide heat strips that have not expired. <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: on file Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--100.00°F 2 comp(prep)--126.00°F <br /> 2 comp--126.00°F Milk box--41.00°F <br /> Walk-in--41.00°F hand sink--restroom--100.00°F <br /> NOTES <br /> Note: Observed nacho cheese cups that are to be"served at room temp or no higher than 140f' <br /> Unsure if this food item is potentially hazardous, due to manufacturer instructions. <br /> Observed cheese cups in warmer that were disposed 105F. <br /> New cheese cups at 141 out of oven <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Carol Palmer, <br /> EH Specialist: STEPHANIE RAMIREZ Phone: <br /> FA0000312 PRO160231 SCO01 09/27/2021 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />