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r SANJOAQUI Environmental Health Department <br /> COUNTY- Time In: 11-38 am <br /> }' Time Out: 12:10 pm <br /> G <br /> i�lFOSi4,k reatness grows here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: NEEDHAM ELEMENTARY SCHOOL Date: 02/15/2022 <br /> Address: 420 S PLEASANT AVE , LODI 95240 <br /> Requestor: JENNIFER HUANG, RAINFORTH GRAU ARCHITECTS Telephone: (916)368-7990 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0082475 <br /> Inspection Type: 523-Plan Check/Report Review <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:Make sure to provide thermo labels or a thermometer to monitor the temperature of the dishwasher at <br /> plate level. <br /> Make sure to provide testing strips to monitor sanitizers. <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: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: 160°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 /> air--walk in freezer--0.00°F air--walk in cooler--40.00°F <br /> NOTES <br /> water heater 120,000 btu. <br /> Make sure the tempered water in the restrooms is set to 100 F to 108 F. <br /> Ok to begin using the kitchen. <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: <br /> EH Specialist: VIDAL PEDRAZA Phone: (209)616-3020 <br /> SR0082475 SC523 02/15/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 1 Food Program Service Request Inspection Report <br />