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Environmental Health Department <br />Time In: <br />12:06 pm <br />11:00 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (510) 573-5905 Owner/Operator: GHAI, CHARANJIT (SUNNY) <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2600 REYNOLDS RANCH PKWY, LODI 95240 <br />Date: 02/03/2022Name of Facility: BURGER KING #25081 <br />Food Program Official Inspection Report <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Observed 1 expired food manager certificate. Provide food manager certificate within 60 days or food <br />handler card within 30 days for employee. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: The drive thru hand sink was blocked by a step ladder. Handwashing facilities must be accessible at all <br />times. Remove/relocate step ladder so that hand sink is accessible. Correct immediately. <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(f)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: The sanitizer dispenser at the 3 comp sink was not dispensing any sanitizer due to a kink in the hose <br />cutting off supply. No warewashing was being done during the inspection. Provide sanitizing solution of at least 200 ppm <br />quat or 100 ppm chlorine when warewashing and for sanitizer buckets. Corrected on site, kink was resolved and sanitizer <br />dispensed 300 ppm quat. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0025113 PR0544171 SC001 02/03/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD