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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TACO BELL/KFC#19817, 18780 HWY 88 , LOCKEFORD 95237 <br /> beef(hot hold)--side prep table--161.00°F coleslaw(cold hold)--center prep table--36.00°F <br /> chicken walk-in--near fryers--39.00°F mashed potatoes/mac n cheese(hot hold)--center prep table-- <br /> 154.00°F <br /> prep sink--120.00°F mop sink--120.00°F <br /> chicken filet(hot hold)--2 D display warmer--166.00°F hand sinks--L&R restrooms--100.00°F <br /> nonadjustable hand sink--kitchen, near fryers--86.00°F 2 D reach-in--under side prep table--39.00°F <br /> 2 D FWE warmer--160.00°F beans(hot hold)--side prep table--156.00°F <br /> diced tomatoes(cold hold)--side prep table--34.00°F nonadjustable hand sink--kitchen, near entrance--113.00°F <br /> orginal chicken(hot hold)--center Henny Penny warmer-- walk-in--near mop sink -41.00°F <br /> 176.00°F <br /> popcorn chicken(hot hold)--tray warmer--160.00°F crispy chicken(hot hold) edge Henny Penny warmer-- 180.00° <br /> F <br /> 1 D Traulsen reach-in--under front counter--33.00°F 3 comp sink--120.00°F <br /> display warmer(contains mac n cheese)--above prep table-- <br /> 161.00°F <br /> NOTES <br /> Routine inspection. <br /> Sanitizer buckets-300 ppm quat. <br /> Quat test strips available. <br /> Discussed report with Frances Viramontes,Assistant Manager. <br /> No signature captured. <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: <br /> EH Specialist: DARIA AFONSKAIA Phone: (209)616-3035 <br /> FA0007777 PR0507817 SCO01 01/27/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 3 Food Program OIR <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 />