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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Time In: 11.52 am <br /> Time Out: 2:36 om <br /> Food Program Official Inspection Report <br /> Name of Facility: EL POLLO LOCO Date: 08/28/2019 <br /> Address: 1510 E HAMMER LN, STOCKTON 95210 <br /> Owner/Operator: NOR-CAL CHICKEN INC Telephone: (209)596-1207 <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:2 drawers Turbo Air cooler by drive thru is at 45F, Guacamole at cold hold prep line is at 45F, salsa pico <br /> on cold hold prep line back and prep line by griddle are at 44F and 48F respectively. Provide 41 F or below for all potentially <br /> hazardous food today. <br /> As per Manager,they use 4 hours time log for all potentially hazardous food on cold hold except for guacamole,they use 12 <br /> Hrs time log as corporate internal codes. Provide manual, used internally for guacamole, to EHD as soon as possible. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS: I observe drive thru window open during inspection. Provide self closing window in 2 weeks. <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 /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:2 drawers Turbo Air cooler, by drive thru, has inaccurate thermometer. Provide accurate thermometer in <br /> 3 days. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Luz Pinedo Expiration Date: December 07,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 101 IF <br /> FA0018961 PR0527972 SCO01 08/28/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />