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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Time In: 1045 am <br /> Time Out: 12:15 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: BURGER KING#25081 Date: 02/26/2019 <br /> Address: 2600 REYNOLDS RANCH PKWY, LODI 95240 <br /> Owner/Operator: GHAT, SUNNY Telephone: (510)333-7802 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Back hand wash sink is slowly draining. Repair in 1 week. <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: Karina Fregoso Expiration Date:January 30,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mop sink-- 123.00°F Prep sink--120.00°F <br /> 1 D Silver King cooler--Front counter/ice cream machine-- Hand sink--Rest room--100.00°F <br /> 40.00°F <br /> Hamburger--Warmer--176.00°F 1 D Silver King cooler--Front counter--40.00°F <br /> Walk in cooler--41.00°F Crispy chicken--Warmer--154.00°F <br /> Fish--Warmer--149.00°F <br /> NOTES <br /> Sanitizer buckets are set up with QUAT 200 ppm. <br /> QUAT test strips are available. <br /> Facility is using 4 hours time log for tomatoes and lettuce. <br /> Back door and drive thru window are self closing and the air curtains are functional. <br /> No major violations observed. <br /> Official report emailed to manager. <br /> FA0025113 PR0544171 SCO01 02/26/2019 <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 <br />