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Time In: 11:25 am <br /> Time Out: 12:25 pm <br /> oRa�lM, San Joaquin County <br /> :j Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sogov.org/ehd <br /> �rFOR <br /> Food Program Official Inspection Report <br /> Name of Facility: LODI USD-HERITAGE SCHOOL Date: 09/10/2015 <br /> Address: 509 E EDEN 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) Reinspection on or after: 09/17/2015 <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 /> #21 Hot and Cold Potable Water Not Available MAJOR <br /> OBSERVATIONS: Hand wash (pre-set, non-adjustable) is 78 F. Provide at least 100 F, and post notice to use other <br /> sources(restroom, etc.)for hand wash until until this violation has been corrected. Re-inspection in 1 week. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Cut melons and vegetable mix (corn, beans) in salad-bar cooler which is cooled only by cold packs <br /> under a layer of paper and plastic wrap, are 53 F and 52 F, respectively. The items were transported from Walk-in to cooler <br /> about 10:30 am when started serving lunch according to staff(no documentation). Store potentially hazardous food (PHF) <br /> at 41 F or below, or serve within 4 hours once out of temperature requirement and dispose after 4 hours. Please be aware if <br /> time is to be used as control, documentation is required. EHD recommend using real ice and water(ice bath) instead of ice <br /> packs for better direct contact with the container trays in the salad-bar cooler. <br /> CALCODE DESCRIPTION.•Potentially hazardous foods shall be held at or below 41145'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: Sherene Villanueva Expiration Date:June 02,2020 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 131 OF <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 78°F <br /> FOOD ITEM--LOCATION --TEMP°F--COMMENTS <br /> staff restroom-- 103.00°F 3-comp--kitchen-- 131.00°F <br /> Cres Cor 2D--kitchen-- 146.00°F Walk In--36.00°F ' "" <br /> Cres Cor 2D--cafeteria-- 151.00°F Mop sink-- 128.00°F <br /> mix vegetables--salad-bar cooler--52.00°F cut melons--salad-bar cooler--53.00°F <br /> 2-comp prep sink--kitchen-- 120.00°F Norlake(dairy)--cafeteria--36.00°F <br /> NOTES <br /> Sanitizer bucket 300 ppm quat; reminded facility to not go over 300 ppm quat to avoid cross-contamination. <br /> FA0001135 PRO161845 SC101 09/10/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />