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Esc> '1• r F, ��Q�0��N Environmental Health Department <br /> s< r <br /> -COUNTY- <br /> Time In: 9:10 am <br /> Time Out: 9:50 am <br /> Es + rrr-nrnoti grows More. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: Popeyes Louisiana Kitchen#12192 Date: 11/09/2021 <br /> Address: 7567 Pacific AVE, STOCKTON 95207 <br /> Requestor: QUICKSERVL CAJIUN INC, POPEYES#12192 Telephone: (925) 292-8359 <br /> Program Element: 1602 - FOOD CONSULTATION Request#: SR0084387 <br /> Inspection Type: 061 -CONSULTATION <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS: Food prep cooler is out of service. It shall be either replaced or repaired. Correct immediately. It shall <br /> maintain food at 41 F or lower. <br /> Walk in light has water. Drain on a routine basis. <br /> Splash guard between 3 comp and prep sink is unattached. Bolt into place by 1 week. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Sophal Chay Expiration Date: December 21,2024 <br /> Warewash Ch{orine(C4: ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM --LOCATION --TEMP°F --COMMENTS <br /> chicken warmer--large top-- 198.00°F CO2--closet/exterior--300.001 L <br /> 1 door silver king--cashier 41.00° F chicken warmer--small top-- 176.00° F <br /> pie hot hold--cashier-- 182.00°F warmer/steam table--prep line-- 138.00° F <br /> chicken warmer--small bottom-- 177.00° F food warmer-- prep line-- 144.00°F <br /> walk in--kitchen--41.o0,1 F chicken warmer-- large bottom--224.00°F <br /> red beans hot hold--cashier-- 178.00°F <br /> NOTES <br /> Ok to issue permit once fee is paid. Fill out form 5021 and return to office today with fee of$355. Program 1624 <br /> Equipment: 2 Rinnai RUC98 tankless heaters, 3 comp, mop basin, 3 kitchen hand sinks, prep sink, 2 rest room sinks <br /> FA0002632 SR0084387 SCO61 11/09/2021 <br /> EMD 16-23 Rev.09116/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />