Laserfiche WebLink
SA N'tJ D A Q U I N Environmental Health Department <br /> I��kiw <br /> —COUNTY <br /> Greorness grows here, Time In: 11:06 am <br /> Time Out: 11:53 am <br /> Food Program Official Inspection Report <br /> Name of Facility: KENTUCKY FRIED CHICKEN#120(LODI, CA) Date: 07/28/2021 <br /> Address: 2712 W Kettleman Ln, LODI 95242 <br /> Owner/Operator: GARNER 120, INC. Telephone: (916)553-2267 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Air vent over Bunn hot water dispenser has debris. <br /> Clean <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Yvonne Castro Expiration Date:April 06,2024 <br /> Warewash Chlorine(Cl): 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 /> hand sink--near drive thru--100.00°F <br /> chicken walk-in--41.00°F kentucky fried wing--156.00°F <br /> corn--155.00°F walk-in--41.00°F <br /> prep sink--121.00°F original breast--142.00°F <br /> popcorn chicken--170.00°F chicken pot pie--173.00°F <br /> biscuit refrigerator--next to deep fryer--41.00°F shredded cheese--hothold-- <br /> mashed potatoes--hot hold--150.00°F 3 comp--120.00°F <br /> crispy breast--159.00°F CO2 tank--across from mopsink--300.000 L <br /> mop sink--near chicken walk-in-- 120.00°F hand sink--near office--100.00°F <br /> NOTES <br /> No comment entered. <br /> FA0023475 PR0541010 SCO01 07/28/2021 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />