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Environmental Health Department <br />Time In: <br /> 2:52 pm <br /> 1:50 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 227-5556 Owner/Operator: ALNAJAR, YASER <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1945 S EL DORADO ST, STOCKTON 95206 <br />Date: 06/01/2022Name of Facility: 209 FIVE STAR BURGER <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: Current food manager certificate and food handler certificates were not available during the inspection. <br />Provide a copy of the 5-year food manager's certificate and copies of the food handler certificates to cmuro@sjgov.org <br />within 30 days. <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: Hand sink is lacking paper towels. Maintain paper towel dispenser stocked at all times and in good repair <br />to ensure proper hand washing. Correct today. <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The american/cheddar/swiss cheese slices were stored outside of the condiment prep station and were <br />48 F. The chef stated they are not placed inside the cooling unit and current cheese slices were taken outside cooler <br />recently. Discontinue practice and store cheese at 41 F or lower. Correct today. <br />------------------------------------------------------------------------------------- <br />The sliced tomatoes inside the condiment prep station were 45 F. The prep cooler was also 45 F. Adjust unit to maintain 41 <br />F or lower. Correct today. <br />------------------------------------------------------------------------------------- <br />The walk-in cooler was observed at 46 F. Adjust unit to maintain 41 F or lower. Correct today. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001286 PR0161116 SC001 06/01/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD