Laserfiche WebLink
Time In: 1020 am <br /> Time Out: 11:10 am <br /> �P.Q•u��!. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: Popeyes#11833 Date: 05/05/2016 <br /> Address: 612 E Kettleman Ln, LODI 95240 <br /> Owner/Operator: CHARANJIV DHALIWAL Telephone: (925)446-6806 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: 1 D Delfield and butter inside both at 45 F. Provide 41 F or below for potentially hazardous food. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Lisa Scalise Expiration Date:June 24,2019 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°IF--COMMENTS <br /> RR Men--100.00°F mop--123.00°F <br /> raw chicken--prep/reach in table--40.00°F macaronic--steam table 1 --169.00°F <br /> prep--124.00°F 1 D Delfield--45.00°F <br /> HW 2--101.00°F Spanish rice--steam table 1 --164.00°F <br /> WI--41.00°F 2D CVap--150.00°F <br /> seasoned chicken--prep/reach in table--38.00°F gravy--steam table 2--168.00°F <br /> HW 3- 100.00°F 3-comp--125.00°F <br /> HW 1 --100.00°F 1 D cooler/reach in--41.00°F <br /> butter--1 D Delfield--45.00°F RR Women--100.00°F <br /> NOTES <br /> Sanitizer buckets 200 ppm <br /> OIR emailed to I.scalise@norcalpopeyes.com <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: Lisa Scalise, District Manager <br /> EH Specialist: JEFFREY WONG Phone: (209)468-0335 <br /> FA0000452 PRO161805 SCO01 05/05/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br />