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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' CaUNTY— <br /> Greolness grows he,, Time In: 9.57 am <br /> Time Out: 10:45 am <br /> Food Program Official Inspection Report <br /> Name of Facility: KRAZY BURGER&CHICKEN Date: 11/06/2023 <br /> Address: 1311 E HAMMER LN, STOCKTON 95210 <br /> Owner/Operator: ALNAJAR,YASER Telephone: (209)298-4419 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The cold holding temperature inside the 3 door Turbo Air reach in cooler was 50 F.Adjust unit so that it <br /> maintains 41 or below. If temperature cannot be maintained at 41 F or below, place food items in a cooler at 41 F until these <br /> units are repaired or replaced to maintain 41 F. 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure the solution <br /> has a concentration of either: chlorine 100-200 Parts Per Million (PPM), or quaternary ammonia(quats)200-400 Parts <br /> Per Million (PPM)for proper sanitation of all food contact surfaces and kitchenware. Correct within seven days. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Observed food containers in walk in cooler stored on floor. Place and store all food items six inches off <br /> the floor. Corrected on site. <br /> Observed box of potatoes stored on floor in dry storage area. Place and store all food items six inches off the floor. Correct <br /> today. <br /> Observed cup being used as scoop for ranch container in walk in cooler. Use scoops with handles to protect against food <br /> contamination. Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0001388 PRO160802 SCO01 11/06/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 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 />