Laserfiche WebLink
SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> ^ r1 `p' Greorne5S grows Frere, Time In: 1:03 pm <br /> Time Out: 2:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: BURGER KING#7628 Date: 07/09/2020 <br /> Address: 18960 N HWY 88 , LOCKEFORD 95237 <br /> Owner/Operator: SUNNY GHAI (QUIKSERVE ENTERPRISES INC) Telephone: (510)333-7802 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Pressurized cylinders are not securely fastened to a rigid structure. Corrected today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Carlos Barrera Expiration Date:January 18,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand Sink--Restroom-Female--100.00°F Hand Sink--Kitchen--100.00°F <br /> Beef--Hot Holding--140.00°F Hand Sink--Restroom-Male--100.00°F <br /> Prep Sink--Kitchen--120.00°F Walk-In--40.00°F <br /> Silver King Cooler--40.00°F Chicken--Hot Holding--141.00°F <br /> 3-Compartment Sink--Kitchen--120.00°F Delfield Cooler--40.00°F <br /> NOTES <br /> Routine inspection conducted this date,the followings were noted: <br /> 3-Compartment sink is set up with 200 PPM of Quaternary Ammonium. <br /> Sanitizer bucket is set up with 200 PPM of Quaternary Ammonium. <br /> Quaternary Ammonium test strips are available on site. <br /> Inspection report was discussed with Carlos Barrera, Shift Manager. <br /> Maintain a copy of this inspection report on site. <br /> Inspection report will be e-mailed to facility. <br /> FA0004108 PRO163398 SCO01 07/09/2020 <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 />