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SAN J a A Q U I N Environmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: RONALD E MCNAIR CULINARY ACADEMY, 9550 RONALD E MCNAIR WAY, STOCKTON 952 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Observed one air vent cover detaching from ceiling. <br /> Provide so that air vent is secure. <br /> Observed food debris at the the bottom the upright Continental refrigerator next to the cooking equipment. <br /> Clean <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:Most recent inspection report is not available. <br /> Maintain. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Matthew Owens Expiration Date:January 27,2026 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Traulsen upright--next to oven--41.00°F prep sink--under dry storage shelf(holds containers of beans <br /> and spices)--120.00°F <br /> 2 door reach-in--across from grill--41.00°F hand sink--across from ice machine--100.00°F <br /> Continental upright--next to cooking equipment--38.00°F walk-in--41.00°F <br /> 2 comp sink--front of the house--120.00°F in counter prep sink--125.00°F <br /> 3 comp--120.00°F hand sink--between food storage rack and small burners-- <br /> 100.00°F <br /> hand sink--115.00°F <br /> NOTES <br /> sanitizer at sanitize compartment at 3 comp 300ppm (quat) <br /> signature not captured due to COVID <br /> FA0018005 PR0526599 SCO01 05/20/2021 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />