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SAN <br /> J O A Q U I ` ,IA�II Environmental Health Department <br /> COUNTY <br /> Food Program Complaint Inspection Report <br /> Facility Name and Address: BURGER KING#9261, 700 N MAIN ST, MANTECA 95367 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor, all over the back kitchen is greasy. Clean today and regularly. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> As per Manager, she is aware that one of the customers got sick. <br /> No reported illnesses by employees, no employees working with other food facilities or day care facilities and no out of the <br /> country traveling by employees. Staff consuming food eaten by complainants. <br /> As per Manager, burger, chicken nuggets and fries are received frozen, kept in walk in freezer, on daily basis, some of the <br /> frozen food is stored in top load freezer by the fryers station. Chicken nuggets is fried at 367F for 2:49 minutes and burger is <br /> grilled at 180F for 2:40 min. I checked the cooked burger temp, it was at 160F after few minutes from being cooked on <br /> griddle. <br /> I inspected the facility kitchen, sanitizer buckets are set up with QUAT 300 ppm and test strips are available. 3 comp sink has <br /> temp at 120F. Back hand sink has temp at 109F,fully supplied with soap and paper towels from dispensers and fully <br /> accessible. Employees are wearing disposable gloves when preparing food.Employee taking orders,will do the check out and <br /> not handling food. <br /> All cooler equipments have temp of 41 F or below.All potentially hazardous food on hot hold at 135F and above. For lettuce, <br /> sliced tomatoes and cheese,4 hours time control stickers are available. Probe thermometer is also available and used by <br /> employees. Chemicals are stored by the mop sink away from food prep area. Rest rooms are fully supplied with hot water, <br /> soap and air blowers. Food safety training is done in house on yearly basis and completed by all employees.Valid food <br /> manager certificate for Samantha Melching expiring 12/07/2022 <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: Name and Title: Samantha Melching, Store Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0007048 C00052220 SCO04 07/10/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />