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Time In: 1028 am <br /> Time Out: 11:30 am <br /> oPQ•��N. San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �... �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: LODI USD-LODI HIGH SCHOOL Date: 04/29/2016 <br /> Address: 3 S PACIFIC AVE, LODI 95242 <br /> Owner/Operator: LODI UNIFIED SCHOOL DISTRICT Telephone: (209)331-7000 <br /> Program Element: 1632-EXEMPT FOOD <br /> Inspection Type: ROUTINE INSPECTION (Chargeable) Reinspection on or after: 05/13/2016 <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 MAJOR <br /> OBSERVATIONS: I observed fish sticks on Grab In Go warmer that are at 119F-120F. <br /> I observed temp logs that indicate temp of food was at 147F at approximately at the same time I temperated food. <br /> Provide a temperature of 135F or higher of food. <br /> Ok, corrected I temperated a new batch of fish sticks from the oven that were at 174F. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Warm water at hand sink at snack bar is at 127F. <br /> Provide warm water at 100F-108F if not on a readily adjustable valve. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: on file Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: 170°F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 106°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> fish stick--grab n go warmer(left serve line)--121.00°F walk-in--41.00°F <br /> hand sink--snack bar--127.00°F taco meat--salad bar--156.00°F <br /> pizza--grab n go(snack bar)--143.00°F pizza--grab n go(right)near warmer cabinet--138.00°F <br /> mopsink--120.00°F hot dog--warmer cabinet(salad bar)--135.00°F <br /> pizza pocket--grab n go--141.00°F refrigerator--snack bar--41.00°F <br /> display refrigerator--snack bar--41.00°F hand sink--kitchen--106.00°F <br /> 3 comp--123.00°F <br /> NOTES <br /> No comment entered. <br /> FA0000915 PRO160228 SC101 04/29/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />