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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 3:30Irn <br /> Time Out: 4:20 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: KENTUCKY FRIED CHICKEN#237 Date: 08/23/2022 <br /> Address: 134 E CHARTER WAY, STOCKTON 95206-1333 <br /> Owner/Operator: LEINGANG 237, INC. Telephone: (510)429-7925 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 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:Current food manager's certificate was not available during the inspection. Provide a copy of the 5-year <br /> food manager's certificate to cmuro@sjgov.org 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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed wiping cloth on the prep table. Keep wiping cloths that may come into contact with food inside <br /> a bucket containing sanitizing solution when not in use. Correct today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <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: 124°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Crispy Chicken Strips Henny Penny hot hold--188.00°F Originl Fried Chicken--Henny Penny hot hold- 178.00°F <br /> Delfield 1-door cooler--39.00°F Walk-in cooler--36.00°F <br /> Mashed Potatoes--Hot hold prep line--175.00°F Extra Crsipy Chicken--Henny Penny hot hold--185.00°F <br /> Popcorn Chicken--Hot hold unit--172.00°F Chicken Walk-in cooler--40.00°F <br /> Gravy--Hot hold prep line--148.00°F Mop Sink--120.00°F <br /> Sliced tomatoes--Cold hold prep line--36.00°F <br /> NOTES <br /> FA0001442 PRO161181 SCO01 08/23/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />