Laserfiche WebLink
S``, J O A Q U I N Environmental Health Department <br />C0U"ATY <br />Food Program Official Inspection Report <br />Facility Name and Address: BURGER KING, 230 N CHEROKEE LN, LODI 95240 <br />#41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: Women rest room hand sink drains slowly. Repair in 1 week. <br />Pipe, draining dining soda machine in floor sink at the drive thru area, is lacking air gap. Provide air gap at least 1 inch off <br />the floor sink in 3 days, <br />Pipe, draining prep sink, is leaking on the floor. Repair in 3 days. <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: Maria Santoyo <br />Warewash Chlorine (Cl): ppm Heat: ° F <br />Quaternary Ammonia (QA): 300 ppm <br />FOOD ITEM -- LOCATION -- TEMP ° F -- COMMENTS <br />Mop sink -- 120.00° F <br />Hand sink -- Women rest room -- 102.00° F <br />Hand sink -- Men rest room -- 104.00° F <br />Fried chicken -- Hot hold -- 178.00° F <br />NOTES <br />Expiration Date: July 20, 2021 <br />Water/Hot Water Ware Sink Temp: 120 ° F <br />1 D Silver King cooler -- 41.00° F <br />Walk in cooler -- 41.00° F <br />Prep sink -- 120.00° F <br />Hand Sink Temp: 116 ° F <br />Sanitizer buckets are set up with QUAT 200 ppm. <br />QUAT test strips are available. <br />All potentially hazardous food on the hot hold has temp at 135F or above. <br />Tomatoes, cheese, Lettuce at the prep line have 4 hours time log maintained. <br />Facility started to do in house food safety training for all employees. All employees training is completed. <br />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 <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: <br />EH Specialist: GEHANE FAHMY <br />EHD 16-23 Rev. 06/30/15 <br />Name and Title: Maria Santoyo, Store manager <br />Phone: (209) 953-7698 <br />Page 2 of 2 <br />FA0000736 PRO162490 SCO01 06/28/2019 <br />1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />Food Program OIR <br />