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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Timeln: 1-05pm <br /> Time Out: 1:50 om <br /> Food Program Official Inspection Report <br /> Name of Facility: BURGER KING Date: 07/09/2020 <br /> Address: 230 N CHEROKEE LN, LODI 95240 <br /> Owner/Operator: SUNNY GHAI (QUIKSERVE ENTERPRISES INC) 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Observed paper towels on top of vegetable wash machine at hand sink. Provide paper towels in the wall <br /> mounted single use dispenser. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Observed ice accumulation on compressor in walk-in freezer. Clean. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Shahid Nln Expiration Date: May 01,2025 <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 /> walk-in--41.00°F Whopper hamburger patty--hot hold prep line--165.00°F <br /> reach-in--under shake machine--41.00°F warm water--hand sink/next to prep sink--100.00°F <br /> reach-in--under front counter--38.00°F prep sink--120.00°F <br /> warm water--All Gender restroom hand sink--104.00°F warm water--Women's restroom hand sink--102.00°F <br /> NOTES <br /> Note: I observed time stickers on tomatoes and cheese. <br /> FA0000736 PRO162490 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 />