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SAN J OAQ U I N Environmental Health Department <br /> C :3J ,4-1 y, <br /> Time In: 11:02 am <br /> Time Out: 11:54 am <br /> Food Program Complaint Inspection Report <br /> Name of Facility: CHURCHS CHICKEN#5773 Date: 08/02/2019 <br /> Address: 8023 WEST LN, STOCKTON 95210 <br /> Owner/Operator: Telephone: (209)475-1547 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00050236 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <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 /> 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 /> FOOD ITEM—LOCATION--TEMP o F--COMMENTS <br /> No Temperature Data Collected <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 41 F, 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: 4e Name and Title: Rosa, Store Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0002725 C00050236 SCO04 08/02/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />