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SANOAQU I N Environmental Health Department
<br /> COUNT -( IY
<br /> Crearrie3S grows here, Time In: 10.41 am
<br /> Time Out: 11:24 am
<br /> Food Program Official Inspection Report
<br /> Name of Facility: Burger King 22460 Date: 01/02/2019
<br /> Address: 15119 S Harlan Rd, LATHROP 95330
<br /> Owner/Operator: SUNNY GHAI Telephone: (510)333-7802
<br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS
<br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/16/2019
<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 /> #10 Cooking Time and Temperatures MAJOR
<br /> OBSERVATIONS:Whopper patties coming out of the broiler and put at hot hold are 143-148F. Standard operating
<br /> procedure for Burger King requires 155-175F. Patties were discarded.
<br /> New patties coming out of the broiler are 163-170F.
<br /> CALCODE DESCRIPTION:Comminuted meat,raw eggs,or any food containing comminuted meat or raw eggs,shall be heated to 155#F
<br /> for 15 seconds. Single pieces of meat and eggs for immediate service shall be heated to 145#F for 15 seconds. Poultry,comminuted
<br /> poultry,stuffed fish/meat/poultry shall be heated to 165#F. Other temperature requirements may apply. (114004, 114008, 114010)
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The walk-in freezer door has a lot of ice build-up at the gasket. Repair to proper function by 2 weeks.
<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 /> #41 Plumbing Maintained;Approved Back Flow Device
<br /> OBSERVATIONS:The hand wash sink faucet is dripping water. Repair faucet to proper function by 2 weeks.
<br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required
<br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing
<br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose
<br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171,
<br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
<br /> OVERALL INSPECTION NOTES AND COMMENTS
<br /> OBSERVATIONS
<br /> Name on Food Safety Certificate: Adriana M Diaz Expiration Date: February 13,2019
<br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F
<br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F
<br /> FA0023425 PR0540938 SCO01 01/02/2019
<br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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
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