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SAN ,JOAQUIN <br /> Environmental Health Department <br />C ID Jr\ITY <br />Time In: 1:50 pm <br />Time Out: 2:20 pm <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 foodbome 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.I 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 SC004 03/01/2021 <br />EH D 16-23 Rev. 01/07/2021 <br />Page 1 of 2 Complaint Inspection Report <br />1868 E. Hazelton Avenue' Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd