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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Gr$CtYr$55 grows here Time In: 11:11 am <br /> Time Out: 12:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SUSD-MONTEZUMA SCHOOL Date: 09/12/2022 <br /> Address: 2843 E FARMINGTON RD, STOCKTON 95206 <br /> Owner/Operator: STOCKTON UNIFIED SCHOOL DIST Telephone: (209)933-7045 <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed food items on the prep table less than 24 inches from hand sink in the kitchen. The hand sink <br /> and table were not separated by a splashguard. Provide a metal splashguard six inches in height from front edge to back <br /> edge to avoid food contamination. Correct within 30 days. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), I14069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Marissa Requieron Expiration Date: November 14,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Cres Cor hot hold--Kitchen--136.00°F Norlake reachin cooler--Cafeteria--41.00°F <br /> Cres Cor--Cafeteria--138.00°F Randell Hot hold--Lunch line--149.00°F <br /> Carter Hoffmann hot hold--Cafeteria--140.00°F Hobart 2-dr cooler--Whole produce--46.00°F <br /> True reach in cooler--Cafeteria-after school--40.00°F Traulsen reach in cooler--Cafeteria-milk;only--45.00°F <br /> Potato wedges--Randell hot hold-lunch line--136.00°F Norlake reach in cooler--Cafeteria--41.00°F <br /> NOTES <br /> Fall routine Inspection. No major violations observed.Time given for correction of one minor violation. Re-inspection is not <br /> required. Official inspection report was emailed to facility. <br /> Maintain a copy of the most current inspection report on-site. <br /> To minimize person-to-person contact,the signature of the person receiving the inspection report was not captured. <br /> FA0002079 PRO161536 SCO01 09/12/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />