Laserfiche WebLink
SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 11.05 am <br /> Time Out: 11:39 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MUSD-FRENCH CAMP SCHOOL Date: 04/23/2019 <br /> Address: 238 FOURTH ST, FRENCH CAMP 95231 <br /> Owner/Operator: MANTECA UNIFIED SCHOOL DISTRICT Telephone: (209)825-3200 <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The condenser fan covers in the walk-in cooler have dust. Clean and sanitize by 2 weeks. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Tiffany Nascimento Expiration Date:September 23,2021 <br /> Warewash Chlorine(Cl): 200 ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 door Traulsen--41.00°F corn dogs--137.00°F <br /> beans--151.00°F 2 door Traulsen--40.00°F <br /> walk-in cooler--41.00°F restroom hand sink--100.00°F <br /> sour cream--65.00°F--Time as a temp control nacho cheese--133.00°F <br /> turkey meat(for nachos)--161.00°F <br /> NOTES <br /> Food comes from McParland-delivered around 10:30am <br /> Lunch service at 11:30am <br /> wiping cloth buckets 100 ppm Cl <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: Tiffany Nascimento, NEL <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0000080 PRO161358 SCO01 04/23/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />