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Environmental Health Department <br />Time In: <br />12:40 pm <br />11:55 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (510) 429-7925 Owner/Operator: SANCHEZ 101, INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2290 Grant Line RD, TRACY 95377 <br />Date: 02/02/2022Name of Facility: SANCHEZ 101 DBA KFC & A & W <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 /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: The floor by the unused drive thru window has standing water and food debris. Clean and sanitize the <br />floor routinely. <br />The walls in the chicken walk-in cooler have some mildew accumulation. Clean and sanitize the chicken walk-in cooler walls <br />by 3 days. <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 /> 400 <br />Monica Manley November 29, 2022 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />chicken fillet -- 154.00º F burger -- 153.00º F <br />chicken thigh -- 146.00º F sliced cheese -- 39.00º F <br />corn -- 171.00º F popcorn chicken -- 136.00º F <br />1 door dessert prep -- 38.00º F 1 comp prep sink -- 124.00º F <br />2 door hot hold cabinet -- 169.00º F coleslaw -- 38.00º F <br />chicken breast -- 147.00º F chicken tenders -- 156.00º F <br />chicken walk-in -- 41.00º F walk-in -- 40.00º F <br />sriacha cheese curds -- 178.00º F mini corn dogs -- 171.00º F <br />restroom hand sinks -- 100.00º F chicken leg -- 157.00º F <br />macaroni & cheese -- 181.00º F mashed potatoes -- 181.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0015239 PR0522372 SC001 02/02/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD