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SAN J O A Q U I N Environmental Health Department <br /> COUNTY <br /> Greotness grows here. Time In: 1:50 pm <br /> F'LlF�ti2� <br /> Time Out: 2:20 om <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: CHINA EXPRESS (AT FOOD 4 LESS) Date: 03/01/2021 <br /> Address: 8014 LOWER SACRAMENTO RD, STOCKTON 95210 <br /> Owner/Operator: QUINN, JOHN F Telephone: (209)956-3270 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00053478 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> CHICKEN NOT COOKED ALL THE WAY THROUGH AND COMPLAINANT ALLEGES THEY WITNESSED AN <br /> EMPLOYEE SHARPEN A KNIFE AND GO STRAIGHT TO CUTTING THE MEAT WITHOUT CLEANING THE KNIFE. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> I went to the facility and spoke to the person in charge who was not aware of the complaint prior to my investigation. <br /> The person in charge showed me the sharpening stone that is used to sharpen the knives. <br /> When knives are sharpened the stone is placed on the 3 compartment sink(on the metal compartment separation)and the <br /> knives are sharpened. <br /> The knives are then washed and rinsed with the sanitizer that is dispensed through the hose of the wall sanitizer dispenser at <br /> the 3 compartment sink. <br /> Per the person in charge,the cooks will be reminded of this process. <br /> Chicken is prepared by taking raw chicken and deep frying. Per person in charge chicken is fried to 165F or higher. <br /> Chicken is cooked between 15-20minutes, depending on the size. <br /> I observed chicken that is in a fryer basket that was just deep fried prior to my arrival. <br /> Chicken is at 202F <br /> I observed chicken in a strainer in s bowl that is on the hot flat top griddle. <br /> Chicken is 166F.1 observed chicken at the hot hold near the register. <br /> Chicken temperatures range between 119F-160F. Maintain a temperature of 135F or higher. <br /> Per manager and staff member chicken is sold quickly and staff do their best to rotate chicken. <br /> I also observed the chicken at the hot hold that is"stacked"in a high pile. <br /> I let person in charge know that chicken should not be placed in warmer in this manner, as temperature cannot be <br /> FA0012482 C00053478 SCO04 03/01/2021 <br /> EHD 16-23 Rev.01/07/2021 Page 1 of 2 Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br />