Laserfiche WebLink
SAN <br /> J Hl O + Q U I ` ,'�IVI Environmental Health Department <br /> 4 <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SANCHEZ 101 DBA KFC&A&W, 2290 Grant Line RD, TRACY 95377 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The walls and floors under the chicken prep sink and the breading stations have build-up. Clean and <br /> sanitize floor by 3 days. <br /> The floor in the chicken walk-in cooler needs to be cleaned. Clean by 3 days. <br /> The floor in the walk-in freezer has food and nonfood debris. Clean the walk-in freezer floor today. <br /> The walls(FRP)above the hot hold area and above the rear tables/hot hold cabinet are dusty. Clean walls by 2 weeks. <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: Lai Saechao Expiration Date: May 30,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> tenders--137.00°F mashed potatoes--181.00°F <br /> corn--141.00°F chicken walk-in cooler--38.00°F <br /> wings--141.00°F coleslaw--41.00°F <br /> chicken breasts out of oil--166.00°F popcorn chicken-out of fryer--212.00°F <br /> walk-in cooler--40.00°F burgers-off of grill--168.00°F <br /> 1 door ice cream prep--38.00°F sliced cheese--41.00°F <br /> 1 comp prep sink--120.00°F pot pie--181.00°F <br /> chicken--154.00°F <br /> NOTES <br /> Second routine inspection <br /> wiping cloth buckets 200 ppm Quat <br /> A re-inspection will occur in 2 weeks(on or after 12-10-19) <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: Lai Saechao, RGM <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0015239 PR0522372 SC101 11/26/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />