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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greorne5S grows here. Time In: 10:21 am <br /> Time Out: 11:07 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUSD-HARRISON SCHOOL Date: 09/27/2019 <br /> Address: 3203 SANGUINETTI LN, STOCKTON 95205 <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:Norlake milk cooler in kitchen has temp at 48F. Provide 41 F or below today. <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: Lacey Soria Expiration Date: March 04,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 111 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Norlake cooler/Milk--Kitchen--48.00°F Nachos--Warmer--151.00°F <br /> 2 D Traulsen cooler#3--Dining--41.00°F Norlake cooler/Milk--Dining--39.00°F <br /> Hand sink--Staff rest tomm--103.00°F 2 D Norlake cooler#9--Dining--41.00°F <br /> Bev Air cooler/Milk--Dining--43.00°F Fish Sticks--Warmer--146.00°F <br /> 2 D Warmer--150.00°F 2 D California Cooking cooler#6--Dining--41.00°F <br /> NOTES <br /> Sanitizer Bucket is set up with QUAT 300 ppm. <br /> Salad bar time log is maintained. <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: Name and Title: Lacey Soria, Kitchen Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0001478 PRO160696 SC101 09/27/2019 <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 />