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r �I A (1111 Environmental Health Department <br /> CC)UNTY I <br /> Gf$oLIS@SSfwS hemTimeln: 9-10am <br /> Time Out: 10:00 am <br /> Food Program Official Inspection Report <br /> Name of Facility: LODI USD-TOKAY HIGH SCHOOL Date: 09/25/2023 <br /> Address: 1111 CENTURY BLVD, LODI 95240 <br /> Owner/Operator: LODI UNIFIED SCHOOL DISTRICT Telephone: (209)331-7000 <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Christiesue Hoover Expiration Date:July 29,2026 <br /> Warewash Chlorine(Cl): ppm Heat: 180°F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--kitchen--100.00°F 3 comp sink--kitchen--127.00°F <br /> 2 D Traulsen Display--snack bar--40.00°F 3 comp sink--snack bar--124.00°F <br /> hand sink--kitchen restroom--122.00°F mop sink--121.00°F <br /> 2 D Crescor warmer--cafeteria serving line--150.00°F 2 D Crescor warmer--kitchen--150.00°F <br /> hand sink--snack bar-- 122.00°F 3 D Traulsen--Kitchen--41.00°F <br /> Norlake Milk Cooler--41.00°F walk in--39.00°F <br /> 2 comp sink--122.00°F 2 D Kintera--Kitchen--40.00°F <br /> 1 D True upright--snack bar--40.00°F in counter prep sink--120.00°F <br /> NOTES <br /> Sanitizer Bucket-200 ppm QUAT <br /> Note: Exhaust hood above cooking equipment is recirculating heat. Exhaust hoods shall be provided to remove toxic gases, <br /> heat, grease,vapors and smoke and be approved by the local building department. Canopy type hoods shall extend 6" <br /> beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: FRANCISCO RUIZ Phone: (209)616-3032 <br /> FA0000196 PRO160234 SCO01 09/25/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 1 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 />