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Environmental Health Department
<br />Time In:
<br />12:00 pm
<br />11:00 am
<br />Time Out:
<br />Program Element: 1632 - EXEMPT FOOD
<br />Telephone: (209) 933-7045 Owner/Operator: STOCKTON UNIFIED SCHOOL DIST
<br />Inspection Type: ROUTINE INSPECTION (Chargeable)
<br />Address: 150 E MENDOCINO AVE, STOCKTON 95204
<br />Date: 03/10/2023Name of Facility: SUSD-WILSON SCHOOL
<br />Food Program Official Inspection Report
<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 MAJOR
<br />OBSERVATIONS: Observed trays set in empty sanitize compartment at 3 comp sink after being washed. Provide proper
<br />warewashing and sanitizing of equipment and utensils with at least 200 ppm quat. Corrected on site, went over proper
<br />warewashing procedure with staff and utensils were submerged in 300 ppm quat sanitizing solution.
<br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #21 Hot and Cold Potable Water Not Available MAJOR
<br />OBSERVATIONS: The water at the 3 comp sink was 111 F at the beginning of the inspection it later went down to 76 F and
<br />the mop sink was 80 F. Per manager this was due to a lot of water being used for cleaning because they were going to have
<br />spring break next week. Provide hot and cold water with hot water at 120 F minimum from faucets, provide warm water
<br />between 100-110 F when warewashing. Corrected on site, the water went back up to 120 F at both sinks by at the end of
<br />the inspection.
<br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.
<br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br />OBSERVATIONS: Observed damaged door gasket on bottom of 2 D True left door. Repair/replace door gasket within 2
<br />weeks.
<br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment
<br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br />Chlorine (Cl):
<br />Name on Food Safety Certificate:Expiration Date:
<br />ppmQuaternary Ammonia (QA):
<br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F
<br />Hand Sink Temp:º F
<br />OBSERVATIONS
<br /> 300
<br /> 120
<br /> 120
<br />Catherine Fuentez January 12, 2026
<br />OVERALL INSPECTION NOTES AND COMMENTS
<br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR
<br />FA0001595 PR0163134 SC101 03/10/2023
<br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD
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