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Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (707) 864-2919 Owner/Operator: PRB MANAGEMENT, LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 18780 HWY 88 , LOCKEFORD 95237 <br />Date: 02/09/2017Name of Facility: TACO BELL/KFC #19817 <br />Food Program Official Inspection Report <br />11:37 am <br />10:48 am <br />Time Out: <br />Time In: <br />San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Wash bath for soaking in 3-comp sink 91 F. Provide at least 100 F. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 200 <br /> 123 <br /> 110 <br />Jason Williams August 26, 2018 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />refired beans -- 140.00º F women's RR -- 100.00º F <br />beef -- steam table -- 162.00º F 2D Bevles Heat Hold -- 171.00º F <br />HW #2 -- 100.00º F Fried Chicken -- Right Heat Hold over prep table -- 159.00º F <br />2D Henry Penny -- 155.00º F guaco -- prep table reach in -- 38.00º F <br />Fried Chicken ( -- Left Heat Hold over prep table -- 162.00º F Soup Bath -- 3-comp -- 90.00º F <br />1d Traulsen -- counter -- 41.00º F Diced Tamatoes -- prep table reach in -- 38.00º F <br />Prep -- 120.00º F WI vege -- 41.00º F <br />Mop -- 123.00º F 2D cooler under prep table -- 41.00º F <br />WI meat -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Notes: <br />Unable to inspect men's RR due to occupancy <br />OIR emailed to jwilliams9542@charter.net <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0007777 PR0507817 SC001 02/09/2017