Laserfiche WebLink
Environmental Health Department <br /> SAN J O A Q U I N <br /> COUNTY <br /> .c_ r <br /> Greotness grows here. Time In: 335 pm <br /> Time Out: 4:15 om <br /> Food Program Official Inspection Report <br /> Name of Facility: EL POLLO LOCO Date: 08/15/2018 <br /> Address: 1510 E HAMMER LN, STOCKTON 95210 <br /> Owner/Operator: NOR-CAL CHICKEN INC Telephone: (209)589-3224 <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:There is a lot of water on the bottom of the 1 door refrigerator under the front counter. The wire rack in <br /> this refrigerator is rusty. Repair by 1 week. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jessica Mendez Leon Expiration Date: December 07,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 door refrigerator--under front counter--41.00°F chicken--steam table--165.00°F <br /> walk in--40.00°F pico de gallo--prep line--40.00°F <br /> creamy cilantro sauce--drawer near prep line--41.00°F cooked chicken--grill--175.00°F <br /> rice--service line--175.00°F <br /> NOTES <br /> sanitizer bucket-400 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: ( /�J / Name and Title: Martin Lopez, area supervisor <br /> EH Specialist: NICHOLAS WIESEMAN Phone: (209)468-3445 <br /> FA0018961 PR0527972 SCO01 08/15/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />