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Time In: 2:00 p <br /> Time Out: 3:02 pm <br /> o�q�sy. San Joaquin County <br /> Environmental Health Department <br /> J. 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: KFC &AW HARMAN-COOLEY#200 Date: 09/29/2015 <br /> Address: 3519 E HAMMER LN, STOCKTON 95212-2821 <br /> Owner/Operator: HARMAN-COOLEY INC Telephone: (916)689-2190 <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 Pepsi Display for dessert components and can whip cream at counter 50 F. Provide 41 F for <br /> potentially hazardous food (including dairy). Manager disposed whip cream voluntarily. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 4V 45°F or at or above 135°F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #36 Equipment/Utensils/Linens: Proper Storage/ Use <br /> OBSERVATIONS: Hand sanitizer stored over flour in dry storage. Store food and cleaning equipment separately, <br /> Men restroom sink handle and fixture loose, and mold growing around fixture. Repair, tighten, and clean. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces.(114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination.(114074- 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor greasy, one grease tray on the floor in dry storage, and food debris/build-up under counter, dry <br /> storage, warewash, and Walk-In. Clean and remove tray <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: Craig Corbin Expiration Date:May 15,2018 <br /> Warewash Chlorine(Cl): ppm Heat: 168°F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FA0014570 PR0521461 SCO01 09/29/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />