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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: KENTUCKY FRIED CHICKEN, 1211 E Yosemite Ave, MANTECA 95336 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Matt C Gunter Expiration Date:January 27,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> cheese--prep line--37.00°F original chicken--warmer--141.00°F <br /> hand sinks--3 in kitchen--100.00°F 1 comp prep--120.00°F <br /> crispy chicken--warmer--158.00°F pot pie--warmer--170.00°F <br /> hot wings--warmer--160.00°F veggie walk in--41.00°F <br /> hand sink--men's rr--100.00°F chicken walk in--41.00°F <br /> popcorn chicken--warmer--160.00°F corn--prep line--185.00°F <br /> coleslaw--prep line--35.00°F IDW--41.00°F <br /> hot hold#3--150.00°F <br /> NOTES <br /> Quat and test strips available. <br /> Wiping cloth buckets at 200 ppm quat. <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: Matt Gunter, manager <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0015781 PR0523357 SCO01 10/21/2019 <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 />