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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 1032 am <br /> Time Out: 11:32 am <br /> Food Program Official Inspection Report <br /> Name of Facility: LODI USD-WASHINGTON SCHOOL Date: 04/19/2023 <br /> Address: 831 LOCKEFORD ST, LODI 95240 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The hamburgers on the top tray in the kitchen warmer were 132 F, the warmer was 161 F. Maintain <br /> PHFs at 135 F or above when hot holding. Corrected on site the hamburgers were reheated in the oven to 158 F. <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 <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Andrea Hulihan Expiration Date:June 06,2027 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 104°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 comp sink--near dishwasher--120.00°F hand sink--restroom--101.00°F <br /> hamburger--after reheating--158.00°F 2 D Crescor warmer--kitchen-- 161.00°F <br /> 2 comp sink--125.00°F hamburger patty--out of oven--160.00°F <br /> cheesy breadstick--cafeteria warmer--140.00°F hamburger--kitchen warmer,top--132.00°F <br /> walk-in--41.00°F hamburger--cafeteria warmer--136.00°F <br /> hamburger--kitchen warmer, bottom--145.00°F Norlake milk cooler--cafeteria 39.00°F <br /> 2 D Traulsen--41.00°F <br /> NOTES <br /> Routine inspection. <br /> Sanitizer bucket-200 ppm quat. <br /> Quat and thermolabel test strips available. <br /> Discussed report with Andrea Hulihan. <br /> No signature captured. <br /> FA0000538 PRO160236 SC101 04/19/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OIR <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 />