Laserfiche WebLink
Environmental Health Department <br /> SAN J O A Q U I N <br /> COUNTY <br /> .c_ r <br /> Greotne53 grows here. Time In: 1:30 pm <br /> Time Out: 2:30 om <br /> Food Program Official Inspection Report <br /> Name of Facility: KENTUCKY FRIED CHICKEN#120(LODI, CA) Date: 03/13/2019 <br /> Address: 2712 W Kettleman Ln, LODI 95242 <br /> Owner/Operator: GARNER 120, INC. Telephone: (916)553-2267 <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The exhaust vents are greasy. Clean by 1 week.The warmer near the drive thru is leaking oil. Repair by <br /> 2 days. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The walls are dirty behind the 3 comp sink and at the chicken prep area. Clean by 2 days. <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: Jefrey Banasihan Expiration Date: February 23,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken--warmer near drive thru--170.00°F chicken walk in--41.00°F <br /> walk in -38.00°F delfield 1 door 33.00°F <br /> chicken- warmer nearest dining area--137.00°F chicken strips- warmer--155.00°F <br /> cole slaw prep line- 40.00°F popcorn chicken--150.00°F <br /> potatoes- prep line -155.00°F <br /> NOTES <br /> sanitizer bucket-300 ppm quat <br /> FA0023475 PR0541010 SCO01 03/13/2019 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />