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Time In: 12-35 p <br /> Time Out: 1:161)m <br /> �...Q .. C San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.s'gov.org/ehd <br /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: SUSD-GEORGE BUSH ELEMENTARY SCHOOL Date: 04/07/2016 <br /> Address: 5420 FRED RUSSO DR, STOCKTON 95212 <br /> Owner/Operator: STOCKTON UNIFIED SCHOOL DIST Telephone: (209)933-7110 <br /> Program Element: 1632-EXEMPT FOOD <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/21/2016 <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 MAJOR <br /> OBSERVATIONS:2D Traulsen (left side)at 50F or above during the entire inspection (about 1 hour). Immediately provide <br /> 41 F or below for potentially hazardous food. Observed prep-pizza (made aboiut 20 minutes ago according to staff)on the <br /> right side of the unit moved into oven for baking, and the prep-pizza on the left moved into Walk In for tomorrow's lunch. <br /> Repair or replace unit so it can provide 41 F or below before reusing. <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: Kelli A Gomez Expiration Date: March 04,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 156°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 124°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> RR male -125.00°F fish sticks--Carter Hoffman--135.00°F <br /> Wash bath--3-comp--117.00°F Lettuce--Walk In--41.00°F <br /> 2D Traulsen right--41.00°F 1-comp prep- 136.00°F <br /> Beverage Air Milkbox--43.00°F 2-comp prep- 131.00°F <br /> 2D Cres Cor--189.00°F 2D Traulsen left--50.00°F <br /> Carter Hoffman--132.00°F Steam table--211.00°F <br /> RR female--132.00°F Walk In--44.00°F <br /> NOTES <br /> Sanitizer buckets 200 to 300 ppm quat <br /> Note: <br /> Sherrill Fuller's food manager safety certification has expired. Recommend updating as soon as possible. <br /> Copy of inspection report will be emailed to s.fuller@stocktonusd.net <br /> FA0017872 PRO526416 SCO01 04/07/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />