Laserfiche WebLink
Environmental Health Department <br />Time In: <br />10:54 am <br />10:13 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (510) 333-7802 Owner/Operator: GHAI, CHARANJIT (SUNNY) <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2890 W GRANT LINE RD, TRACY 95304 <br />Date: 03/02/2023Name of Facility: BURGER KING #11835 <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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The hot water temperature at the 3-comp sink and the women's restroom sink has a lot of fluctuation. <br />See temperatures taken and re-taken at measured observations. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: The hood above the fryer has grease build-up and what appears to be blue-green fire suppression liquid. <br />Per shift Manager, there has not been a fire (ANSUL system has not deployed). <br />Degrease and clean the grease and blue-green build-up from the hood handles today. Check tomorrow to see if there is <br />more of the blue-green liquid. If so, there may be a leak. Take immediate action to prevent food contamination. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 200 <br /> 100 <br /> 100 <br />Karla Dominguez April 30, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0008068 PR0508428 SC001 03/02/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD