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SANOAQU I N Environmental Health Department <br /> COUNTY IY <br /> GrtoWSS grow$ here, <br /> Food Program Service Request Inspection Report <br /> Facility Name and Address: POLLOS AL CARBON EL PEON, 549 W DR MARTIN LUTHER KING JR BLVD , STOCKTON <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Obtain chlorine or quat sanitizer test strips prior to operation (if you will use bleach, obtain chlorine <br /> sanitizer test strips/if you will use a quat sanitizer,obtain quat sanitizer test strips). <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Obtain an accurate probe thermometer for taking chicken temperatures. Correct prior to opening. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 114°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 comp food prep sink--114.00°F chest freezer--31.00°F <br /> 3 comp sink--114.00°F hot hold cabinet--153.00°F <br /> walk-in cooler--33.00°F hand sink--111.00°F <br /> NOTES <br /> Consultation for barbecuing chicken: chicken shall be transported to and from the BBQ covered/protected. Only BBQ allowed <br /> outdoors: all meat prep(thawing, cutting, marinading, packaging, hot hold)and money handling shall be indoors. <br /> OK to permit as a 1616 once the annual permit fee is paid ($257) <br /> No signature obtained <br /> Report typed up at the office 10:40a-10:52a <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: discussed w/Ady Aboites, owner's wi <br /> EH Specialist: KADEANNE LINHARES Phone: (209)616-3025 <br /> SR0085068 SC061 03/29/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 Food Program Service Request Inspection Report <br />