Laserfiche WebLink
S A N J 0 A Q U I N Environmental Health Department <br /> r COUNTY <br /> ME�� _¢ ur�OtIiCSS gfOWS here. <br /> Time In: 12.02 pm <br /> st1Far� Time Out: 1:11 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: LODI USD-RONALD E MCNAIR HIGH SCH Date: 05/15/2018 <br /> Address: 9550 RONALD E MCNAIR WAY, STOCKTON 95210 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Observed eggs at 126F at serve line, I observed temp logs and at 10am eggs were at 200F. Provide at <br /> 135F, if not using time as a temperature control. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Observed ice accumulation on small milk box. Clean. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: on file Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> ham and egg--serve line--126.00°F hand sink--near dishwasher--102.00°F <br /> ham and eggs--serve line--146.00°F bell pepper eggs--serve line--126.00°F <br /> display refrigerator--41.00°F pizza--in warmer near snack bar--169.00°F <br /> hand sink--114.00°F pizza--self serve warmer--148.00°F <br /> chicken sandwich--146.00°F Traulsen--snack bar--41.00°F <br /> hand sink--snack bar--107.00°F <br /> NOTES <br /> No comment entered.dharvell@lodiusd.net <br /> FA0017920 PRO526471 SC101 05/15/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />