Laserfiche WebLink
SAN J O A Q U I Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: BURGER KING#9796, 1108 E YOSEMITE AVE, ESCALON 95320 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor, in the walk in cooler, has debris. Clean floor today and as needed. <br /> Floor all over the back of the house is greasy. Clean floor in 1 week and as needed. <br /> Floor, underneath the fryers, has grease and food debris. Clean floor today and as needed. <br /> Floor sinks, underneath the prep sink and the 3 comp sink, have food debris. Clean the floor sinks today and as needed. <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 /> OBSERVATIONS <br /> Name on Food Safety Certificate: Brandon Traphagan Expiration Date:April 07,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--41.00°F Eggs--Hot hold--148.00°F <br /> Mop sink--121.00°F Milk/ice cream soft serve machine--40.00°F <br /> 1 D cooler--Drive thru station--34.00°F Hand sink--Employee rest room--100.00°F <br /> Chicken Nuggets--Hot hold--151.00°F 1 CO2 tank--137.000 L--More than 137LBS. <br /> Prep sink--120.00°F Hand sink--Customer rest room--101.00°F <br /> Burger--Hot hold--161.00°F Chicken fillet--Hot hold--141.00°F <br /> 2 CO2 tanks--100.000 L--50lbs each. <br /> NOTES <br /> Sanitizer buckets are set with QUAT 200 ppm. <br /> QUAT test strips are available on site. <br /> Food safety training is held in house on yearly basis. <br /> Facility is using 4 hours time control for lettuce tomatoes and cheese. Stickers are posted to containers. <br /> Re inspection is required in 4 weeks. <br /> Provide EHD with evidence of violations correction within 4 weeks to avoid billable re inspection. <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: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0007307 PR0506260 SCO01 03/01/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />