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SA N'tJ D A Q U I N Environmental Health Department <br /> I��kiw <br /> —COUNTY <br /> Greorness grows here, Time In: 10.03 am <br /> Time Out: 10:39 am <br /> Food Program Official Inspection Report <br /> Name of Facility: LODI USD-PODESTA RANCH ELEM SCHOOL Date: 09/28/2022 <br /> Address: 9950 WINDMILL PARK DR, STOCKTON 95209 <br /> Owner/Operator: LODI UNIFIED SCHOOL DISTRICT Telephone: (209)331-7179 <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Warm water at staff restroom hand sinks 112F(L)and 111 F(R)and are on non adjustable faucets, <br /> Provide warm water at these hand wash sinks between 100F-108F, not to exceed 108F. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Yolanda Baledio Expiration Date:July 19,2023 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 101 OF <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--staff restroom(R)--111.00°F hand sink--staff restroom(L)--112.00°F <br /> in counter prep sink--across from ovens--120.00°F hand sink--101.00°F <br /> milkbox--41.00°F hamburger--at serve line out of warmer-- 155.00°F <br /> in counter prep sink--121.00°F walk-in--41.00°F <br /> 3 comp--123.00°F enchilada--warmer--146.00°F <br /> NOTES <br /> sanitizer bucket 300ppm (quat) <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: Sonia, <br /> EH Specialist: STEPHANIE RAMIREZ Phone: <br /> FA0019089 PR0528207 SC101 09/28/2022 <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 />