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SAN J O a Q U I N Environmental Health Department C0U ;N i y Food Program Official Inspection Report Facility Name and Address: POPEYES LOUISIANA KITCHEN, 1401 W YOSEMITE , MANTECA 95337 #43 Toilet Facilites Clean/Supplied/Maintained OBSERVATIONS:Soap dispenser, at women rest room hand sink, has stuck dispensing button. Repair/replace dispenser in 1 week. CALCODE DESCRIPTION: Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) #47 Signs Posted; Last Inspection Report Available OBSERVATIONS:Both women and men rest rooms are lacking hand wash signs. Post signs in 1 week. CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of nutritional information at facilities with 20 or more chains in California(114094). OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Maria Martinez Expiration Date: March 02,2022 Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 106°F Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS Prep sink--123.00°F Crispy chicken--Hot hold--141.00°F Hand sink Men rest room 100.00°F Mop sink--120.00°F 1 D Delfield cooler/Biscuits 41.00°F Fried shrimp--Hot hold--142.00°F Cooked rice--Steam table- 153.00°F 2 D Warmer--170.00°F Mac N cheese--Steam table--139.00°F Raw chicken/ice bath--Prep area--39.00°F Hand sink By washing area 106.00°F Chicken tender--Hot hold--154.00°F Hand sink women rest room 104.00°F Liquid eggs/ice bath--Prep area--40.00°F Walk in cooler--41.00°F NOTES Sanitizer buckets are set up with QUAT 200 ppm or more in all stations. QUAT test strips are available. All potentially hazardous food items, on the hot hold, are at 135F or more. FA0022254 PR0538756 SCO01 11/04/2020 EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD