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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 2.14 <br /> prn <br /> Time Out: 3:36 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: KFC/A&W#284 Date: 06/22/2022 <br /> Address: 4450 E WATERLOO RD, STOCKTON 95215-2306 <br /> Owner/Operator: FROILAN 284, INC. Telephone: (916)553-2267 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/23/2022 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:The hand washing station beside drive thru window was lacking hand soap and paper towel. Provide <br /> today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #22 Disposal of Sewage/Wastewater MAJOR <br /> OBSERVATIONS:Observed water spillage coming from the floor drain onto the floor when the pre-rinse sink and the <br /> 3-compartment sink were emptied. Facility to close until plumbing issue is repaired. Correct prior to reopening. <br /> CALCODE DESCRIPTION:All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Observed the fired chicken hot hold left open while employee went to pack order. Employee then <br /> proceeded to go on her phone and did not return to close the hot hold unit. Maintain the hot hold unit closed when not <br /> adding or removing fried chicken to ensure temperature is maintained at 135 F or higher. 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Buckets with wiping cloths were set up at the facility but were lacking sanitizing solution. Provide wiping <br /> cloths and bucket with sanitizing solution of chlorine concentration between 100-200 Parts Per Million (PPM)or quat <br /> concentration between 200-400 Parts Per Million (PPM)for proper sanitation of all food preparation and contact surfaces. <br /> Correct today. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> FA0014100 PR0518724 SCO01 06/22/2022 <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 />