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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: CHICK-FIL-A MARCH LN AT 1-5, 2628 W MARCH Ln, STOCKTON 95207 <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:High temp labels for dishwasher are not available. Obtain by 1 week and test dishwasher weekly. It shall <br /> temp 160 F on plate. If it doesn't, it shall be serviced. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: April Farage Expiration Date: May 18,2024 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 133°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> eggs--warmer--155.00°F prep with produce--kitchen--40.00°F <br /> shake base--front--40.00°F 2 door traulsen with fruit--kitchen--39.00°F <br /> prep with salads--kitchen--39.00°F sausages--warmer--157.00°F <br /> 1 door traulsen -front 40.00°F sani wipes(Quat)--counters--200.00°F <br /> 2 door traulsen -front 39.00°F 2 door traulsen with mac and cheese--kitchen--41.00°F <br /> 2 door traulsem- #1 thaw--38.00°F 3 door prep(left)--raw poultry prep--37.00°F <br /> 2 door trualsen -#2 thaw--39.00°F 2 door traulsen--front close to shake mix--41.00°F <br /> CO2 tank(over 300)--back room--300.00°L 3 door prep with fruit--kitchen--36.00°F <br /> nuggets--warmer--158.00°F mac and cheese--warmer--147.00°F <br /> 1 door traulsen--thaw--37.00°F 3 door randell(right)--raw poultry prep--41.00°F <br /> 2 door traulsen--Ig fry station--30.00°F 1 door traulsen--thaw--36.00°F <br /> soup--warmer--172.00°F shake mix--front--41.00°F <br /> drawers--kitchen--136.00°F walk in--kitchen--41.00°F <br /> NOTES <br /> State Water Heater 78,000-120,000 BTU <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: Diego Escobar, manager <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)616-3051 <br /> FA0002011 PRO160499 SCO01 03/23/2021 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />