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Environmental Health Department <br />Time In: <br /> 1:40 pm <br />12:50 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (510) 429-7925 Owner/Operator: LEINGANG 237, INC. <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 134 E CHARTER WAY, STOCKTON 95206-1333 <br />Date: 08/26/2021Name of Facility: KENTUCKY FRIED CHICKEN #237 <br />Food Program Official Inspection Report <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 /> #43 Toilet Facilites Clean/ Supplied/ Maintained <br />OBSERVATIONS: The urinal in the mens bathroom is not working. Repair the urinal by 1 week. <br />CALCODE DESCRIPTION: Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br />well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br />facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in <br />establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: The floors in the fryer area are very greasy. Clean today. Tje chicken walk in door is dirty. Clean today. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 300 <br /> 120 <br /> 100 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />cole slaw -- 40.00º F potatoes -- hot hold -- 150.00º F <br />chicken walk in -- 41.00º F popcorn chicken -- hot hold -- 145.00º F <br />co2 -- large tank -- 0.00º F fried chicken -- hot hold -- 150.00º F <br />walk in -- 40.00º F 1 door prep -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />sanitizer bucket - 300 ppm quat <br />no signature due to covid 19 <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0001442 PR0161181 SC001 08/26/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com