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os•.. .. 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 /> Facility Name and Address: KENTUCKY FRIED CHICKEN,2712 W KETTLEMAN LN, LODI 95240 <br /> tall warmer--back--138.00°F cheese--cooler--40.00°F <br /> fried chicken-large pieces--warmer--150.00°F tall warmer--back--145.00°F <br /> 1 door delfield front--41.00°F fried chicken-small pieces--warmer--148.00°F <br /> walk in--back 40.00°F eye level warmer--front--153.00°F <br /> 1 door delfield back--37.00°F tall warmer--front--173.00°F <br /> nuggets--warmer--178.00°F gravy--steam table--148.00°F <br /> poultry walk in--back--39.00°F <br /> NOTES <br /> There are currently[over 137 gallons]of carbon dioxide(CO2)cylinders at the facility. Please be aware that CO2 is an <br /> asphyxiant and is therefore considered a hazardous material subject to regulation under Chapter 6.95, Health and Safety <br /> Code, Division 20, The reportable quantity for CO2 is 137 pounds or 1,200 cubic feet in San Joaquin County(SJC). You will <br /> be placed into the SJC Environmental Health Program for Hazardous Material Business Plan (HMBP)and will be required to <br /> report your hazardous materials in the California Environmental Reporting System (CERS). For more information or to <br /> comply with the reporting requirement in CERS, please go to: http://cers.calepa.ca.gov/ <br /> NOTE: Correct by 30 days <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: Suzanne Banasihan, RGM <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)953-7817 <br /> FA0023475 PR0541010 SCO01 12/21/2016 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br />