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SAN J O A Q U I N Environmental Health Department <br /> COUNTY <br /> :. <br /> Time In: 12-50 pmGreotness grows here. <br /> Time Out: 1:15 am <br /> Food Program Official Inspection Report <br /> Name of Facility: POLLO ASADOS LALO Date: 10/18/2019 <br /> Address: 26210 N THORNTON RD, THORNTON 95686 <br /> Owner/Operator: MEDRANO, EDUARDO ESTRADA Telephone: <br /> Program Element: 1616-RETAIL MARKET< 1000 SQ FT W/FOOD PREP <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:The chicken stored in the walk in is not cold enough at 47 F. Decrease and maintain at 41 F or lower by <br /> today. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Eduardo Etrada Expiration Date: March 10,2024 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken--walk in--47.00°F <br /> NOTES <br /> This facility prepares chicken for barbeque on the weekends. <br /> The chicken is cut for customers. Provide a 3 bucket wash, rinse, sanitize system. <br /> Also use a sanitizer bucket to wipe down the cutting board. <br /> Sanitizer strength shall be at 100 ppm chlorine minimum or 200 ppm quat. <br /> Use test strips to confirm the sanitizer strength. <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: Eduardo Estrada,owner <br /> EH Specialist: NICHOLAS WIESEMAN Phone: (209)468-3445 <br /> FA0022819 PR0539901 SCO01 10/18/2019 <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 />