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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 11:46 am <br /> Time Out: 12:21 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: WICKLUND ELEMENTARY SCHOOL Date: 10/23/2019 <br /> Address: 300 E LEGACY DR, MOUNTAIN HOUSE 95391 <br /> Owner/Operator: LAMMERSVILLE SCHOOL DIST Telephone: (209)836-7400 <br /> Program Element: 1632-EXEMPT FOOD <br /> Inspection Type: ROUTINE INSPECTION (Chargeable) Reinspection on or after: 11/06/2019 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dish machine is not reaching proper temperature for sanitation. Ran the machine twice/both times <br /> the thermolabels did not indicate 160F. Do not use the dish machine until it is returned to proper function (160F-minimum). <br /> Use the 3-comp sink and use the manual warewashing procedure wash-rinse-sanitize-air dry. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the 3-comp sink is 116F. Increase the hot water temperature to 120F. Correct ASAP. <br /> Lead informed me of the issue at the start of the inspection and said a work order has been submitted. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Elizabeth Eaton Expiration Date:October 26,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 116°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chili beans-cooling--84.00°F--Lead is familiar with proper restroom hand sink--100.00°F <br /> cooling techniques/temperature requirements <br /> nacho cheese--156.00°F quesadillas 146.00°F <br /> walk-i cooler--40.00°F chili beans- 176.00°F <br /> Bev Air milk cooler--41.00°F <br /> NOTES <br /> FA0015723 PR0523278 SC101 10/23/2019 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />