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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here, Time In: 2 15 pm <br /> Time Out: 3:20 om <br /> Food Program Official Inspection Report <br /> Name of Facility: STOCKTON POPEYES Date: 01/19/2022 <br /> Address: 4966 WEST LN, STOCKTON 95210 <br /> Owner/Operator: QUIKSERVE CAJUN INC Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Per general manager Rene Magana Popeyes recently switched from doing internal food safety training <br /> to requiring food handler cards for employees, about half of the employees are still in the process of getting their food <br /> handler cards. Observed 1 expired food handler card. Provide valid food handler cards for all employees within 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The mayo and spicy mayo in the counter ice bath were 46 F and 44 F respectively, observed that ice <br /> level was low. Provide 41 F or below and maintain ice level so that food items remain cool. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The water at the front and back nonadjustable kitchen hand sinks was 115 F and 114 F respectively. <br /> Provide warm water between 100-108 F for these hand sinks. Correct today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Observed oil splatter on flour bags that are stored next to fryer. Provide cleanable and durable <br /> barrier/splash guard between fryer and flour bags or store bags in a location so that they do not get splashed by oil or other <br /> debris. Correct within 5 days and email picture(s)of correction to dafonskaia@sjgov.org within 2 weeks. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0018717 PR0527622 SCO01 01/19/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR <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 />