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SAN J O A Q U I Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: KENTUCKY FRIED CHICKEN, 1211 E Yosemite Ave, MANTECA 95336 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS: I observe ice build up on the floor of the walk in freezer. Clean the floor today and as needed. <br /> Floor and hard to reach corners, under the fryers, under the prep tables, prep sink and hand sink at the chicken breading <br /> station, under the prep sink by the 3 comp sink and throughout the back of the house, have grease and food debris. Detail <br /> cleaning of the floor today and as needed. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Ernesto Moreno Expiration Date: February 24,2026 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 128°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 104°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 comp sink--By frying area--75.00°F Regular chicken--Hot hold/prep line--145.00°F <br /> Mop sink--121.00°F 1 D cooler--By drive thru station--41.00°F <br /> Walk in cooler#2--41.00°F Cole slaw--Cold hold/prep line--41.00°F <br /> 1 comp sink--in washing area--120.00°F 1 big CO2 tank--137.000 L <br /> 2 D warmer#1 --138.00°F Crispy chicken--Hot hold/prep line--159.00°F <br /> Shredded cheese--Cold hold/prep line--41.00°F 2 D warmer#2--135.00°F <br /> 2 D warmer#3--148.00°F Walk in cooler/raw meat--38.00°F <br /> NOTES <br /> All cooked chicken on hot hold have temp at 135F and above. Food on the steam table has temp 135F and above. <br /> Facility is using color code for time control of the hot food items. <br /> Facility is using in House training for all their employees. <br /> QUAT test strips are available. <br /> Sanitizer buckets are set up in all stations at 200ppm QUAT. <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: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0015781 PR0523357 SCO01 11/08/2023 <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 />