Laserfiche WebLink
`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> � .` 7fa�p[r+85S growshere. Timeln: 9-18am <br /> Time Out: 10:18 am <br /> Food Program Official Inspection Report <br /> Name of Facility: LODI USD-ELLERTH LARSON SCHOOL Date: 04/17/2023 <br /> Address: 2375 GIANNONI WAY, LODI 95242 <br /> Owner/Operator: LODI UNIFIED SCHOOL DISTRICT Telephone: (209)331-7000 <br /> Program Element: 1632-EXEMPT FOOD <br /> Inspection Type: ROUTINE INSPECTION (Chargeable) <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:The popcorn chicken in the warmers in the kitchen and the cafeteria were 112-137 F. Per manager the <br /> popcorn chicken pieces were placed in the warmers just prior to the inspection. Follow manufacturers instructions and <br /> reheat popcorn chicken to minimum temperature required. Corrected on site,the popcorn chicken was reheated in the oven <br /> and it was 150-197 F. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Tammie Mittie Expiration Date:July 29,2026 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 101 OF <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> popcorn chicken--after reheating--173.00°F--range 150-197 F popcorn chicken--cafeteria&kitchen warmers--124.00°F-- <br /> range 112-137 F <br /> walk-in--38.00°F in counter prep sink--120.00°F <br /> spagheti--cafeteria warmer--138.00°F Norlake milk cooler--Cafeteria--40.00°F <br /> hand sink--outside staff restroom--100.00°F hand sinks--L&R staff restrooms--100.00°F <br /> burrito--cafeteria warmer--140.00°F <br /> NOTES <br /> Routine inspection. <br /> Sanitizer bucket-400 ppm quat. <br /> Quat and thermolabel test strips available. <br /> Discussed report with Tammie Mittie. <br /> No signature captured. <br /> FA0016130 PR0523991 SC101 04/17/2023 <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 />