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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S grows here. Time In: 10:17 am <br /> Time Out: 10:50 am <br /> Food Program Official Inspection Report <br /> Name of Facility: LUSD-LINCOLN HIGH SCHOOL Date: 09/15/2022 <br /> Address: 6844 ALEXANDRIA PL, STOCKTON 95207 <br /> Owner/Operator: LINCOLN UNIFIED SCHOOL DIST Telephone: (209)953-8700 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The three drawer Alto-Shaam warmer on the left was observed at 125 F. The three drawer Alto-Shaam <br /> warmer on the right was observed at 115 F. Food is kept in warmer from 9:30 am-12:48 pm. Adjust units to maintain a <br /> minimum of 135 F. Correct today. <br /> The two door Traulsen reach-in cooler at the front of the kitchen was observed at 49 F. Repair unit so that food is <br /> maintained at 41 F or below. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Observed build-up on the ice baffle inside the ice machine. Clean and sanitize to prevent contamination <br /> of ice. Correct today. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Rebecca Jones Expiration Date:August 02,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 125°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mop sink--121.00°F Beverage Air milk box#2--36.00°F <br /> Pizza--One door Crescor warmer 135.00°F Pizza warmer--143.00°F <br /> Traulsen two door reach-in cooelr--Back kitchen--40.00°F One door True reach-in cooler--Back kitchen--41.00°F <br /> Hand sink--Restroom--122.00°F One door Traulsen reach-in cooler--41.00°F <br /> One door True reach-in cooler--Front kitchen--36.00°F Beverage Air milk box#1 --41.00°F <br /> FA0002482 PR0527612 SCO01 09/15/2022 <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 />