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SA N'J O h Q U 1 N Environmental Health Department <br /> ._ COUNTY 1/�1 <br /> ._ <br /> Time <br /> ^'•ti7F Opt�� Greotness grows here. : 10:00 am <br /> Timee OOutut: 10:50 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUSD-VALENTINE PEYTON SCHOOL Date: 05/03/2018 <br /> Address: 2525 GOLD BROOK DR, STOCKTON 95205 <br /> Owner/Operator: STOCKTON UNIFIED SCHOOL DIST Telephone: (209)933-7110 <br /> Program Element: 1632-EXEMPT FOOD <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Back door was open and the air forced fan was off. Turn on fan while opening the back door. Corrected <br /> on site. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Tangela Shipp Expiration Date: March 04,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 113°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 D Carter Hoffman warmer--154.00°F Bev Air cooler Milk--41.00°F <br /> 2 D True cooler--Right side--41.00°F Walk in cooler 40.00°F <br /> Ground beef--Steam table--145.00°F 2 D True cooler--Left side--37.00°F <br /> Hand sink--employees rest room--100.00°F Prep sink--120.00°F <br /> NOTES <br /> Sanitizer bucket was set up with QUAT 200 ppm. <br /> No major violations observed. <br /> OIR emailed to tshipp@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 /> Received by: Ow Name and Title: Tangela Shipp, Kitchen Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0020189 PR0534911 SCO01 05/03/2018 <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 />