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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> Greotness grows here, Time In: 2-36 pm <br /> Time Out: 4:05 om <br /> Food Program Official Inspection Report <br /> Name of Facility: CHURCHS CHICKEN#5773 Date: 07/06/2020 <br /> Address: 8023 WEST LN, STOCKTON 95210 <br /> Owner/Operator: H &R FOODS INC Telephone: (209)475-1547 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/20/2020 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:One door BevAir reach-in under prep, next to biscuit 2 door reach-in is at 73F. <br /> Items in this unit are 2 pans of macaroni and cheese the temperatures are 70F and 73F, and mayonnaise in this unit is at <br /> 71 F. <br /> Provide at temperature of 41 F or lower of this unit so that foods are maintained at 41 F or lower. <br /> Ok, corrected foods disposed of. <br /> Do not use this unit for the storage of PHF until a re0-inspection has occurred. <br /> One door upright Bev Air refrigerator is at 44F. Provide at 41 F or lower. <br /> One door reach-in under french fry bin, holds coleslaw is at 63F. <br /> Coleslaw is at 52F and 51 F. Ok, corrected manager disposed of coleslaw. <br /> Do not use this for the storage of PHF until a re inspection has occured. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food handler cards are lacking.Provide. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Hot water was initially 92F at 3 comp and went to 120F and warm water was initially at 93F at hand sink <br /> and went up to 104F. <br /> Per manager the pilot light went out. <br /> Provide hot water at facility at all times of operation. <br /> Mop sink is at 104F. Provide hot water at this sink at a minimum of 120F. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0002725 PRO160792 SCO01 07/06/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />