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Environmental Health Department <br />Time In: <br /> 9:45 am <br /> 8:17 am <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: Owner/Operator: ARAMARK CORRECTIONAL SERVICE <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 575 W MATHEWS RD, FRENCH CAMP 95231 <br />Date: 12/14/2021Name of Facility: JUVENILE DETENTION <br />Food Program Official Inspection Report <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 dishmachine took 7 cycles to reach the required 160F. <br />Cycles 3 & 4: inspector's thermometer only reached 136-144F. <br />The exterior rinse water temperature gauge on the machine is not accurate. <br />Daily logs are kept / thermolabel is used weekly (thermolabel last used 12-13-21). <br />Recommendation: use a thermolabel daily (prior to running breakfast trays) to ensure the machine is reaching 160F <br />(therefore sanitizing youth meal trays properly). <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: The hood above the dishmachine has dust accumulation. Clean and sanitize by 2 weeks. <br />The hood and hood filters above the stove and oven have grease and dust accumulation. De-grease, clean and sanitize by <br />2 weeks. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 400 <br /> 160 123 <br /> 100 <br />Francisco Amezcua December 21, 2022 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0006848 PR0505543 SC001 12/14/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD