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SKJOAQUI1►I Environmental Health Department <br /> IT•�1.. COUNTY l� <br /> {�, ' . Greatness grows here. Time In: 10.18 am <br /> Time Out: 11:15 am <br /> Food Program Official Inspection Report <br /> Name of Facility: LODI USD-TOKAY HIGH SCHOOL Date: 10/19/2021 <br /> Address: 1111 CENTURY BLVD, 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:No sanitizer detected in sanitizer bucket. <br /> Provide. <br /> Ok corrected onsite now at 300ppm 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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:A carton of Huevos Enteros defrosting in standing water in prep sink. <br /> Defrost by using one of the methods below. <br /> Ok corrected water turned on <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kathleen Leavitt Expiration Date: May 29,2025 <br /> Warewash Chlorine(Cl): ppm Heat: 170°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 /> 3 comp--126.00°F French bread pizza grab n go--169.00°F <br /> Hamburger in Cres cor hot cabinet near Grab n go--159.00°F Hand sink--109.00°F <br /> Handsink Snack Bar--124.00°F In counter prep sink--121.00°F <br /> Milkbox near Grab n go--41.00°F Beans in hot hold cabinet at hot bar--147.00°F <br /> Hand sink rr--111.00°F Walk-in--41.00°F <br /> 3 door Traulsen--41.00°F Prep sink across from office--121.00°F <br /> 3 comp Snack Bar--120.00°F Display refrigerator Snack Bar--39.00°F <br /> Quesadilla in warmer cabinet near grab n go--163.00°F <br /> FA0000196 PRO160234 SCO01 10/19/2021 <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 />