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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: KFC&AW COOLEY#200, 3519 E HAMMER LN, STOCKTON 95212-2821 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Cecilia Ramirez Expiration Date: May 25,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand Sink--Kitchen--100.00°F Henny Penny/Original Chicken--150.00°F <br /> Hand Sink--Restroom-Male--100.00°F Walk-In#2--Kitchen--120.00°F <br /> Hand Sink--Restroom-Female--100.00°F Corn/Egg/Gravy/Mashed Potato/Cheese/Cole Slaw--41.00°F <br /> Walk-In#1 --Kitchen--41.00°F Mop Sink--Kitchen--120.00°F <br /> Henny Penny/Crispy Chicken--150.00°F Hand Sink--Next to Breading Station--100.00°F <br /> 3-Compartment Sink--Kitchen--120.00°F Prep Sink--Kitchen--120.00°F <br /> 1-Door Delfied Cooler--Kitchen--37.00°F <br /> NOTES <br /> Routine inspection conducted this date,the followings were noted: <br /> Sanitizer bucket is setup with 200 PPM Quaternary Ammonium. <br /> Test strips are available on site. <br /> Inspection report was discussed with Emily Garcia, Person in Charge. <br /> Maintain a copy of this inspection report on site. <br /> Inspection report will be e-mailed to facility. <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: Emily Garcia, Person in Charge <br /> EH Specialist: STEVEN SHIH Phone: (209)616-3152 <br /> FA0014570 PR0521461 SCO01 07/30/2020 <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 />