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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S growshere. Time In: 1022 am <br /> Time Out: 10:40 am <br /> Food Program Official Inspection Report <br /> Name of Facility: HUMPHREYS COLLEGE ACADEMY OF BUSINESS, LAW& EDUCATION Date: 04/13/2022 <br /> Address: 6504 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: HUMPHREYS COLLEGE ACADEMY OF BUSINESS, LAW& EDUCAT Telephone: <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Dou Thao Expiration Date:September 30,2025 <br /> Warewash Chlorine(Cl): ppm Heat: °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 /> hand sink--women's restroom--100.00°F hand sink--cafeteria--100.00°F <br /> mop sink--129.00°F 2 dr Blue Air--cafeteria--40.00°F <br /> hand sink--men's restroom--100.00°F <br /> NOTES <br /> Routine inspection. <br /> Able Charter Elementary School. <br /> Facility gets premade/packaged meals delivered by Lunch Masters from San Leandro. <br /> Facility receives the lunch for that day and the breakfast for the following day,food items are kept warm/cool as necessary <br /> until served. <br /> No warewashing is done on site, utensils are disposable and trays are sent back to Lunch Masters for warewashing. <br /> Spray bottle and sanitizer buckets used to sanitize surfaces, spray bottle-400 ppm quat. <br /> Per Dou Thao the warmer does not heat up enough so the oven on low is used to keep food items warm when necessary. <br /> Maintain 135 F or above when hot holding PHFs. <br /> Discussed report with Dou Thao. <br /> No signature captured. <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: DARIA AFONSKAIA Phone: (209)616-3035 <br /> FA0022811 PR0539880 SCO01 04/13/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 1 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 />