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Time In: 1125 am <br /> Time Out: 12:30 pm <br /> �P.�•u��t. P San Joaquin County <br /> Environmental Health Department <br /> W X <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq., iP• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �iFORN <br /> Food Program Complaint Inspection Report <br /> Name of Facility: BURGER KING#003890 Date: 08/18/2017 <br /> Address: 616 W KETTLEMAN LN, LODI 95240 <br /> Owner/Operator: SUNNY GHAI Telephone: (209)333-0452 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00044021 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> ATE AT FACILITY ON 8/16/2017 AT APPROXIMATELY 1 PM. CRAMPS AND DISCOMFORT STARTED ABOUT TWO <br /> HOURS LATER. HEADACHE AND SLIGHT NAUSEA OVERNIGHT. ORDERED A WHOPPER WITH ONLY PICKLES AND <br /> KETCHUP, NORMAL FRENCH FRIES,AND NO DRINK. NO MEDICAL ATTENTION SOUGHT. FEELING BETTER IN <br /> THE MORNING. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> I spoke to person in charge who was not aware of complaint prior to inspection. <br /> No ill employees for the last 2 weeks. <br /> Record logs are kept for ill employees. <br /> Staff consumes food that is prepared at facility. <br /> Training in food handling processes(sanitizing,temperatures, hand washing)occurs daily. <br /> No outside employment by staff. <br /> The Whopper is the following: <br /> Bun, lettuce, meat,tomato, pickles, ketchup, and onions. <br /> I observed a Whopper assembled. Temp is 174F <br /> I observed glove use when assembling food items. <br /> I observed bun storage area. Buns are kept in plastic bags. <br /> Onions and tomatoes come to the facility whole and are sliced daily. Produce is washed prior to slicing. <br /> Slicers are washed and sanitized after slicing produce and slicers are stored in walk-in refrigerator(41 F). <br /> I observed hold time stickers on food prep line. Tomatoes and cheese (4 hours) <br /> Lettuce comes to the facility pre-sliced and pre-washed.Meat is stored in reach-in freezer and is placed on charbroiler by <br /> using tongs. <br /> Meat out of charbrolier is at 173F.Hand wash sinks are stocked with soap and paper towels and are at 100F or higher(warm <br /> water) <br /> French fries come to the facility pre-cut and frozen and are stored in reach-in freezer until placed into deep fryer. <br /> Sanitizer in 3 comp is greater than 200ppm(quat). <br /> Sanitizer bucket is slightly below 200ppm (quat). Provide at minimum of 200ppm. Ok, corrected onsite. <br /> FA0000458 C00044021 SCO04 08/18/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />