Laserfiche WebLink
`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> t.. v•:v COUNTY <br /> Vfept�+fSS grows here. Time In: 10:31 am <br /> Time Out: 11:05 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUSD-JOHN ADAMS SCHOOL Date: 09/06/2022 <br /> Address: 6402 INGLEWOOD AVE, STOCKTON 95207 <br /> Owner/Operator: STOCKTON UNIFIED SCHOOL DIST Telephone: (209)933-7045 <br /> Program Element: 1632-EXEMPT FOOD <br /> Inspection Type: ROUTINE INSPECTION (Chargeable) <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 /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:One light near the three door California Cooking reach-in cooler was observed non-operational. <br /> Repair/replace light so that it is in good working order within two weeks. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openab/e window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Cleaning cloths are being used under drying dishes. Remove cleaning cloths as they are not cleanable <br /> surfaces. Keep wiping cloths that may come into contact with food inside a bucket containing sanitizing solution when not in <br /> use. Correct today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Carrie Haflich Expiration Date:January 14,2025 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 132°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 127°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Two door California Cooking reach-in cooler--41.00°F Two door Crescor warmer--141.00°F <br /> Two door Victory reach-in cooler--41.00°F True milk cooler--41.00°F <br /> Hand sink--Restroom--106.00°F Traulsen milk cooler--41.00°F <br /> Norlake milk cooler 42.00°F Three door California Cooking reach-in cooler--41.00°F <br /> Rice--Steam table 153.00°F <br /> FA0002403 PRO160894 SC101 09/06/2022 <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 />