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SAN J a A Q U I N Environmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: CHURCHS CHICKEN#5773, 8023 WEST LN, STOCKTON 95210 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Observed hand washing sink that is detaching from wall in the kitchen. <br /> Repair so that hand sink is adhered to wall. <br /> Observed on heat light that is in operative at hot hold. <br /> Provide operative. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:A ceiling tile is missing in the kitchen area. <br /> Provide. <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: Carlos Salazar Expiration Date:September 05,2023 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 121 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door upright Bev Air- next to deep fryer--41.00°F coleslaw--reach-in in under hot hold--47.00°F <br /> walk-in--41.00°F mashed potatoes--hot hold--170.00°F <br /> hand sink--next to 3 comp sink--121.00°F reach-in--under hot hold--52.00°F <br /> spicy chicken--hot hold--135.00°F hand sink- Men's restroom--114.00°F <br /> carbon dioxide tank--next to mop sink room 300.00°L hand sink- Women's restroom--100.00°F <br /> 3 comp--120.00°F original fried chicken(dark meat)--hot hold--117.00°F <br /> Bev air reach-in--under prep--46.00°F spicy tenders--hot hold--139.00°F <br /> original fried chicken(white meat)--hot hold--142.00°F <br /> NOTES <br /> Note: Observed equipment in seating area that appears to be used for remodel. <br /> If remodel is to occur of food facility(food prep area,floorsinks etc)provide the Environmental Health Department with plans. <br /> Food manager certificate is on file. <br /> FA0002725 PRO160792 SCO01 05/18/2022 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 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 />