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�...Q .. C San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> 4�IFO';Rt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: NORCAL CAJUN FOODS II POPEYES, 1401 W YOSEMITE , MANTECA 95337 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The gasket at the 1 door biscuit cabinet needs to be replaced. Replace by 2 weeks. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:The cold water handle at the 3 comp sink is not functioning. Repair to proper by 2 weeks. <br /> The hand wash sink at the ware wash area has a dripping faucet. Repair to proper by 2 weeks. <br /> CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jessica Carrasco Expiration Date:July 25,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> batter--47.00°F--� 2 door hot hold cabinet--140.00°F <br /> mashed potatoes and gravy--side container--135.00°F chicken breat--180.00°F <br /> spicy chicken strips--hot hold--120.00°F--Time as a temp ranch dressing--to go area--77.00°F-- " <br /> control <br /> warewash hand sink--102.00°F chicken strips--hot hold--135.00°F <br /> ranch dressing--under cashier front counter--58.00°F-- walk-in--41.00°F <br /> restroom sinks- 100.00°F rear hand wash sink--100.00°F <br /> raw chicken--pieces--36.00°F rice--hot hold 163.00°F <br /> beans--hot hold--165.00°F ranch dressing- countertop--63.00°F <br /> mash potatoes--hot hold--170.00°F retherm water--186.00°F <br /> spicy raw chicken--whole piece--40.00°F 3 comp sink--120.00°F--SLOW <br /> 1 door Bev Air prep--44.00°F milk strips--out of oil--165.00°F <br /> green beans--170.00°F shrimp--hot hold--140.00°F <br /> mac and cheese--180.00°F raw chicken--38.00°F <br /> gumbo--179.00°F <br /> NOTES <br /> wiping cloth buckets 200-400 ppm Quat <br /> FA0022254 PRO538756 SCO01 02/08/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br />