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II II I Environmental Health Department <br /> A _ OAQU <br /> CCUNT`f <br /> Food Program Official Inspection Report <br /> Facility Name and Address: KENTUCKY FRIED CHICKEN#120(LODI, CA),2712 W Kettleman Ln, LODI 95242 <br /> #45 Floors,Walls,Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed water accumulation on flooring under the Blodgett double stack oven, and under soda syrup <br /> boxes near back door. <br /> Observed ice accumulation on flooring in walk-in freezer. <br /> Observed debris under soda dispensing machine near drive thru. <br /> Observed water on the flooring of the chicken walk-in. <br /> Clean these areas within 2 weeks. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Suzanne Banasihan Expiration Date: December 16,2019 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hot hold air temp--158.00°F chicken leg(original)--warmer--147.00°F <br /> hand wash--next to drive thru--105.00°F counter display warmer with doors(air temp)--hold sides(corn <br /> and corn on the cob)--160.00°F <br /> chicken strip--warmer--158.00°F mop sink--121.00°F <br /> chicken--walk-in--41.00°F extra crispy chicken breast--warmer--143.00°F <br /> reach-in Delfield under counter--next to front mopsink--38.00°F mop sink--near register--122.00°F <br /> mashed potatoes--hot hold--151.00°F prep sink--122.00°F <br /> walk-in--41.00°F hand wash--next to chicken walk-in--106.00°F <br /> hand sink--Men's restroom--107.00°F hand wash--near office--107.00°F <br /> hand sink--Womens restroom--106.00°F 3 comp--123.00°F <br /> elfield reach-in--under potato wegde station--31.00°F <br /> NOTES <br /> sanitizer buckets 200-300ppm (quat) <br /> Observed in house training certificates for staffe720509@kfc.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: Suzanne Banasihan, RGM <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0023475 PRO541010 SCO01 12/19/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />