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Environmental Health Department <br />Telephone: (209) 468-9061 Owner/Operator: SJC OFFICE OF EDUCATION <br />Inspection Type: Routine <br />Address: 3555 WILMARTH RD, STOCKTON 95205 <br />Date: 11/17/2025Name of Facility:SJ COUNTY-REDWOOD SCHOOL <br />Reinspection on or after: <br />Food Program Official Inspection Report <br />Program Element: 1632 - EXEMPT FOOD <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 />VIOLATIONS AND CORRECTIVE ACTIONS <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Observed the sanitizing solution bottle with an insufficient concentration of chlorine bleach . Ensure the <br />solution has a concentration of chlorine bleach100 Parts Per Million (PPM) for proper sanitization of all food contact surfaces. <br />Correct today. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 />This is (Minor - Food) Violation. <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Repeat: Observed a chlorine-based sanitizer at the dishwasher. The sanitizing solution was tested and did <br />not reach a minimum chlorine concentration of 50 Parts Per Million (PPM). Manually wash, rinse, and sanitize utensils at the <br />2-compartment sink until the dishwasher has been serviced and is sanitizing at 50 PPM. Correct today. <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br />Chlorine (Cl): <br />Name on Food Safety Certificate Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br />OVERALL INSPECTION NOTES AND COMMENTS <br />123 <br />123 <br />Required <br />Vulcan hot holding unit -- 135º Fahrenheit Turbo Air 2-dr upright cooler -- 38º Fahrenheit <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR0161969 11/17/2025 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD