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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Gr$CtYr$55 grows here Time In: 10:11 am <br /> Time Out: 10:30 am <br /> Food Program Official Inspection Report <br /> Name of Facility: TEAM CHARTER TRANSFORMATIONAL EDUCATION Date: 10/12/2023 <br /> Address: 621 E MARKET ST, STOCKTON 95202 <br /> Owner/Operator: EISON, DEBRA Telephone: (209)513-6178 <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 following units for cold storage of Potentially Hazardous Foods (PHFs)were observed over the <br /> required temperature of 41 F: <br /> -Cold Tech sliding-door cooler was observed at 44 F <br /> -2-door cooler in the cafeteria was observed at 46 F <br /> Adjust/repair units to maintain all PHFs at 41 F or below. Correct today. <br /> ----------------------------------------------------- <br /> The Metro C5 hot holding cabinet was observed with meals inside.The holding temperature was 115 F. Per staff,to <br /> accommodate the large number of students,the meals are placed in this cabinet about one hour before being transferred to <br /> the Alto Sham hot holding cabinet(currently at 200 F)once space allows in the Alto Sham. If it is necessary to remove <br /> potentially hazardous foods(PHFs)from cold (41 F)or(hot) 135 F holding temperatures to facilitate preparation,this <br /> preparation shall in no case exceed two cumulative hours without a return to the specified holding temperatures. Ensure the <br /> students'meals do not exceed two hours in the Metro C5 hot holding cabinet if below 135 F. 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 /> OVERALL INSPECTION NOTES AND COMMENTS 06 <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Lucia Perez Expiration Date: December 12,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °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 /> Metro C5 hot holding cabinet--115.00°F Avantco 2-dr upright cooler--37.00°F <br /> 2-dr upright cooler--Cafeteria--46.00°F Alto Sham hot holding cabinet--200.00°F <br /> Cold Tech sliding-door cooler--44.00°F <br /> NOTES <br /> FA0018074 PR0526694 SCO01 10/12/2023 <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 />