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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, : am <br /> Timee OOutut: 100:4:4 5 am <br /> Food Program Official Inspection Report <br /> Name of Facility: LODI USD-LODI HIGH SCHOOL Date: 11/08/2019 <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) <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Sherene Villanueva Expiration Date:June 02,2020 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 106°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Gravy--Hot hold/kitchen--180.00°F 2 D warmer--Serving line A--155.00°F <br /> 1 D Traulsen cooler--Snack Bar--41.00°F Sandwiches display cooler--Serving Line A--40.00°F <br /> 1 comp sink--Kitchen--120.00°F Pizza/warmer--Snack bar--137.00°F <br /> Mashed potatoes--Hot hold/Kitchen--167.00°F Mop sink--121.00°F <br /> 2 D Warmer--Snack Bar--170.00°F 2 D Cres Cor warmer--Serving Line B--165.00°F <br /> Pizza--Hot hold/Serving line B--138.00°F 1 D Cres Cor warmer--By dish washer/Kitchen--146.00°F <br /> Mashed Potatoes/warmer--Staff dining--176.00°F Hand sink--Snack Bar--123.00°F <br /> Display cooler--Serving Line B--41.00°F 1 D True cooler--Staff dining--35.00°F <br /> Hot sandwich--Hot hold/serving line A--157.00°F Hand sink--Staff dining--105.00°F <br /> Walk in cooler--41.00°F <br /> NOTES <br /> All food on the hot hold in the kitchen is 135F and above. <br /> Salad bar time log is maintained. <br /> Sanitizer buckets are set up with QUAT 200 ppm. <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 /> l�v v v <br /> Received by: Name and Title: Sherene Villanueva, Cafeteria Supery <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0000915 PRO160228 SC101 11/08/2019 <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 />