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Environmental Health Department <br />Time In: <br />11:11 am <br />10:44 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 589-3224 Owner/Operator: VILLA/ ARMENTA LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 224 W KETTLEMAN LN, LODI 95240 <br />Date: 09/06/2023Name of Facility: EL POLLO LOCO #3783 (LODI, CA) <br />Food Program Official Inspection Report <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Two food handler cards have expired. Provide valid food handler cards. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 200 <br /> 120 <br /> 100 <br />Dalila Zavala July 08, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />pico de gallo -- assembly line cold hold -- 41.00º F Hot hold reach in -- holds rice and pinto beans -- 135.00º F <br />cheese -- assembly line cold hold -- 38.00º F prep sink -- 126.00º F <br />walk in -- 38.00º F hand wash -- middle -- 100.00º F <br />Hot hold reach in -- holds mac & cheese, corn, and smashed <br />potatoes -- 135.00º F <br />chicken -- assembly line hot hold -- 164.00º F <br />Hand wash -- back -- 100.00º F 4 door reach in -- under assembly line cold hold -- 41.00º F <br />rice -- assembly line hot hold -- 165.00º F mop sink -- 121.00º F <br />Atosa 1 door reach in -- drive thru -- 41.00º F 3 comp -- 120.00º F <br />Everest 2 drawer cooler -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />No comment entered. <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000724 PR0162820 SC001 09/06/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD