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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 923 am <br /> Time Out: 10:10 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUSD-WILHELMINA HENRY ELEMENTARY Date: 09/07/2022 <br /> Address: 1107S WAGNER , STOCKTON 95215 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:There is no hot water in the non-adjustable hand sink inside the men's restroom. This is a repeat <br /> violation.Adjust this sink's water temperature to 100- 108 F. Correct within one week. <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed food items on the prep table to be separated by less than twenty-four(24) inches from the <br /> central prep sink without a splash guard. Provide a metal splash guard with a height of at least six(6)inches in height from <br /> back edge to front edge to protect food items stored in prep cooler wells from contamination. Correct within 21 days. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, 0, 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Edward Orozco Expiration Date:January 12,2026 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mop sink--122.00°F Cres Cor hot hold unit--137.00°F <br /> Traulsen reach-in cooler--Cafeteria--38.00°F Walk-in cooler--39.00°F <br /> Traulsen reach-in cooler--Cafeteria 38.00°F <br /> NOTES <br /> FA0018000 PR0526593 SCO01 09/07/2022 <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 />