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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 hire, Time In: 12-18 pm <br /> Time Out: 1:34 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: RONALD E MCNAIR CULINARY ACADEMY Date: 04/10/2023 <br /> Address: 9550 RONALD E MCNAIR WAY, STOCKTON 95210 <br /> Owner/Operator: LODI UNIFIED SCHOOL DISTRICT Telephone: (209)331-7000 <br /> Program Element: 1632-EXEMPT FOOD <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/24/2023 <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 MAJOR <br /> OBSERVATIONS:Observed rice at prep counter it was 75 F,the steam table was not on. Per manager the rice was left <br /> over from yesterday. Maintain PHFs at 135 F or above when hot holding or 41 F or below when cold holding. Corrected on <br /> site, rice was discarded. <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 MAJOR <br /> OBSERVATIONS:The dishwasher did not reach 160 F on surface on utensils when run, it was run several times. The rinse <br /> temp read 97 F on display.There were some utensils inside dishwasher. Manually sanitize utensils at 3 comp sink with at <br /> least 200 ppm quat until dishwasher provides 160 F on surface on utensils. Corrected on site, utensils/equipments will be <br /> manually sanitized at 3 comp sink until dishwasher is serviced. <br /> The sanitizer bucket did not have any sanitizer in it. Provide 200 ppm quat minimum sanitizing solution in sanitizer buckets. <br /> Correct immediately. <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 /> #22 Disposal of Sewage/Wastewater <br /> OBSERVATIONS:Observed container full of discharge from steamer at cook line. Empty container as needed to prevent <br /> overflow. Correct immediately. <br /> CALCODE DESCRIPTION:All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) <br /> FA0018005 PR0526599 SCO01 04/10/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 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 />