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SAN J O A Q U I ` ,IA�II Environmental Health Department COUNTY Food Program Complaint Inspection Report Facility Name and Address: EL POLLO LOCO, 1510 E HAMMER LN, STOCKTON 95210 hazardous food on the hot hold have temp at 135F or above.All food on the cold hold have temp at 41 F or below Guacamole on ice bath 32F, salsa 40F, cheese 39F, lettuce 41 F, Diced onions 41 F, cilantro 41 F) Chicken on griddle have temp at 194F.All coolers ,including walk in cooler where they keep the raw chicken, produce, prepackaged cut lettuce prepackaged cooked beans, have temp at 41 F or below. Both warmers have 140F and 152F. By asking the Manager on how they receive, store and prepare the food consumed by complainant, she informed me that the rice is cooked daily in facility and kept on hot hold at 157F. Beans, received cooked prepackaged, stored in the walk in cooler at 41 F, re heated at 165F then placed on the hot hold at 168F. Salsa is prepared by cutting whole tomatoes from the cooler at 41 F, cutting onions and cilantro with seasoning then place it on cold hold at 41 F. Chicken is received raw, placed in the walk in cooler and then grilled at 165F and kept on the griddle as hot hold at 135F or above. I didn't see any chemical bottles stored by clean utensils or at the cooking and prep area. Food containers in the walk in cooler are covered to avoid contamination. 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 Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: Edith Sanchez, Store Manager EH Specialist: GEHANE FAHMY Phone: (209)953-7698 FA0018961 C00050673 SCO04 10/15/2019 EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com