Laserfiche WebLink
J <br /> Environmental Health Department <br /> A N 0 A 0 U I N <br /> t� : -�'o-- C:0U N TY <br /> Y � + Greatness grows here. <br /> Food Program Official Inspection Report <br /> Name of Facility:CORRAL HOLLOW ELEMENTARY SCHOOL Date: 10/17/2025 <br /> Address: 7000 CORIANDER ST,TRACY 95377 <br /> Owner/Operator: CORRAL HOLLOW ELEMENTARY SCHOOL Telephone: ()- <br /> Program Element: 1632- EXEMPT FOOD <br /> Inspection Type: Routine Reinspection on or after: <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 <br /> closure of the food facility. <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The wiping cloth bucket lacks any detectable sanitizer. Increase the sanitizer level to 272 ppm DDBSA <br /> minimum. Correct today. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate needed by 60 days Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: 160 F Water/Hot Water Ware Sink Temp: 137 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100 -F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Bev Air milk cooler--410 Fahrenheit 4 door Utility--330 Fahrenheit <br /> Metro hot hold cabinets x3--1460 Fahrenheit--146F/1 53F/1 54F walk-in cooler--360 Fahrenheit <br /> 2 comp food prep sink--1330 Fahrenheit restroom hand sink--1000 Fahrenheit <br /> pizza--out of oven--1901 Fahrenheit--190-20OF <br /> NOTES <br /> Routine inspection (001) <br /> DDBSA sanitizer and test strips are available <br /> 3-comp 272 ppm DDBSA <br /> lunch is served 11a-1pm <br /> One person shall obtain the 5 year Food Safety Certificate within 60 days. Once obtained, provide a copy to Kadeanne Linhares <br /> (klinhares@sjgov.org). <br /> PR2400334 10/17/2025 <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 />