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Chicken fingers: Raw meat received at 41 F, held in walk in cooler(41 F), pulled to be marinated(cold water with marinated powder)in less than an hour window then held back in walk in cooler. Some of marinated raw meat is placed in buckets in 2 D cooler(39F)at the breading station to be fried to order or in busy hours, batch is cooked to be held on hot hold unit max of 6 minutes to be discarded afterward. Signature sauce: Made on site of mixing shelf stable Mayo, ketchup,Worcestershire and some spice. Sauce is divided in little containers to be stored in walk in cooler. French Fries: received frozen, held in walk in freezer to be fried and served later. Cole slaw: Cabbage Mix is mixed with Cole slaw dressing (coming in bags at 41 F and held in walk in cooler till preparation). Cole slaw after being prepared, divided in containers and held in the walk in cooler to be served. As per person in charge, gloves are used when they prepare or cook food. Gloves are available on site. I observe employees washing their hands between tasks. Hand wash stations are fully supplied with soap and paper towels and fully accessible.All ware wash sinks(3 comp, prep and mop sinks)have temp at 120F or more. Accurate probe thermometer is available on site. QUAT is used to sanitize surfaces. QUAT test strips are available on site. Sanitizer buckets are set with QUAT 200 ppm. All food handler cards and food manager certificate are valid and on site. All chemicals are stored in separate area away from any food storage and clean utensils storage area. All cold hold units at breading station, at salad prep line and at the assembly station by the hot hold unit, are at 41 F or below. In walk in cooler(41 F)raw meat stored away from ready to eat food to avoid any potential contamination. Available operational rest rooms with hot water 100F, soap and paper towels provided. 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 Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: Misty Castro, Store Manager EH Specialist: GEHANE FAHMY Phone: (209)616-3052 FA0026658 002500463 08/06/2025 EHD 16-23 Rev.04/07/22 Page 2 of 2 Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd