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Program Element: 1600 - FOOD PROGRAM <br />Telephone: (209) 475-1547 Owner/Operator: <br />Address: 8023 WEST LN, STOCKTON 95210 <br />Date: 08/02/2019Name of Facility: CHURCHS CHICKEN #5773 <br />Food Program Complaint Inspection Report <br />11:54 am <br />11:02 am <br />Time Out: <br />Time In: <br />Complaint #: CO0050236 <br />The San Joaquin County Environmental Health Department received the following complaint: <br />COMPLAINANT STATES SHE WENT TO FACILITY AND PURCHASED CHICKEN STRIPS AND THE CHICKEN WAS <br />MOLDY, THIS IS THE SECOND TIME THIS HAS HAPPENED TO HER AT THE SAME LOCATION. <br />DESCRIPTION OF COMPLAINT ALLEGATIONS <br />Environmental Health Department <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 />OVERALL INSPECTION NOTES AND COMMENTS <br />No Temperature Data Collected <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />As per Manager, she is aware of the complaint that was received in different manager shift. Manager stated that the order that <br />the complainant requested is spicy chicken strips. I investigated on how the chicken strips received, stored, prepared and <br />cooked. Chicken strips are received frozen, placed in freezer, thawed in cooler at 41F, battered with batter mix and flour then <br />fried on 350F for 4 minutes. Later chicken strips are placed on the hot hold. I inspected the spicy batter mix powder that <br />contain black pepper. I checked all potentially hazardous food on the hot hold temperatures including the chicken strips. All <br />are 135F or above. I checked the chicken strips, placed on the hot hold, I didn't see any mold. Sanitizing solution, in sanitizing <br />compartment of 3 comp sink, is QUAT 200 ppm. and sanitizer bucket is set up with QUAT 300 ppm. <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:Phone:(209) 953-7698 <br />Rosa, Store Manager <br />GEHANE FAHMY <br />Page 1 of 1EHD 16-23 Rev. 06/30/15 Food Program Complaint Inspection Report <br />FA0002725 CO0050236 SC004 08/02/2019 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com