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Time In: 9.40 am <br /> Time Out: 10:24 am <br /> op.. .. 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: 09/20/2017 <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:2D Traulsen left air and pizza inside were both 46F, and 2D Traulsen right air(going through defrost <br /> mode)was 43 F. Provide 41 F or below for potentially hazardous food (PHF). <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 Fulle22r Expiration Date: February 24,2017 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 146°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> RR men 146.00°F Milkbox Norlake--45.00°F <br /> pasta--steam table--135.00°F 2-comp prp--132.00°F <br /> Milkbox BA--45.00°F BBQ pork sandwich--steam table--137.00°F <br /> 1 D Carter Hoffman--138.00°F WI--41.00°F <br /> pizza--2D Traulsen left--46.00°F 2D Traulsen(air)right--43.00°F <br /> 1-comp prep--128.00°F 2D Traulsen(air)left--46.00°F <br /> RR women--147.00°F 2D Cres Cor--139.00°F <br /> NOTES <br /> Sanitizer bucket 200 ppm <br /> Breakfast is from 0715 to 0740 , and lunch from 1000 to 1245 <br /> OIR emailed to Peter Brookens and s.fuller@stocktonusd.net <br /> FA0017872 PRO526416 SC101 09/20/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />