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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: TACO BELL/KFC#19817, 18780 HWY 88 , LOCKEFORD 95237 <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Walk in cooler has inadequate light. Provide adequate light in 1 week. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Back hand sinks are slowly draining. Repair in 1 week. <br /> CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS Am <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Shelby Russell Expiration Date:April 18,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 103°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 D Traulsen cooler--Counter--40.00°F 2 D Warmer--By ice maker--169.00°F <br /> Walk in cooler--By walk in freezer--39.00°F Prep sink--121.00°F <br /> Hand sink--Women rest room--100.00°F Hand sink Back--98.00°F <br /> Walk in cooler/chicken--40.00°F Hand sink Men rest room--100.00°F <br /> 2 Dreach in cooler/under prep table--41.00°F Mop sink--120.00°F <br /> NOTES <br /> Sanitizer buckets are set up with QUAT 200 ppm. <br /> KFC Color code is practiced as time log for cooked chicken. <br /> All potentially hazardous food on the hot hold and cold hold are 135F or above and 41 F or below respectively. <br /> QUAT test strips are available. <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: Jason Williams, Store Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0007777 PR0507817 SCO01 07/22/2019 <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 />