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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p' Greotrless grows hey,. Time In: 11:35 am <br /> Time Out: 12:35 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SUSD-GEORGE BUSH ELEMENTARY SCHOOL Date: 09/26/2018 <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 (Chargeable) <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 <br /> OBSERVATIONS:2 D Traulsen cooler at right side by the wall has temp at 44F. Provide 41 F or below in 3 days. <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: Sherrill Fuller Expiration Date: March 24,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 147°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 D Traulsen cooler left side--kitchen--37.00°F 1 comp sink--126.00°F <br /> 2 D Cres Cor warmer--150.00°F Traulsen cooler Milk--Dining--41.00°F <br /> Norlake cooler Milk--Dining--45.00°F 2 D Traulsen cooler right side--Kitchen--44.00°F <br /> 2 comp sink--141.00°F Roast N Hold warmer--140.00°F <br /> Small Traulsen cooler--Dining--44.00°F Traulsen cooler 2 Milk--Dining--43.00°F <br /> 1 comp sink--by walk in cooler--135.00°F Walk in cooler--40.00°F <br /> NOTES <br /> Sanitizer buckets are set up with QUAT 300 ppm. <br /> Time log for salad bar is maintained. <br /> OIR emailed to sfuller@stocktonusd.net; pbrookens@stocktonusd.net <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> S r� <br /> Received by: Name and Title: Sherrill Fuller, Kitchen Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0017872 PR0526416 SC101 09/26/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />