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Environmental Health Department <br />Time In: <br /> 3:34 pm <br /> 2:09 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 227-5004 Owner/Operator: HASAN, NOOH <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 605 E CHARTER WAY, STOCKTON 95206 <br />Date: 02/28/2023Name of Facility: SUPER STAR BURGER INC <br />Reinspection on or after: 03/09/2023 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br />OBSERVATIONS: Facility is currently lacking a hand washing station. Per employee, the hand sink was knocked down one <br />day prior when a new 3-dr freezer was being pushed through facility. They have been wash their hands in the <br />3-compartment ware washing sink. Provide a complete hand washing station, with hot and cold-water supplies, wall <br />mounted fully enclosed single-use paper towel dispenser, wall mounted liquid or powder hand soap dispenser, immediately <br />accessible from the food preparation area. <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 MAJOR <br />OBSERVATIONS: A stack of american cheese slices was observed at 52 F and not stored inside the cold wells of the prep <br />cooler. Per employee, the cheese was placed there at approximately 1:00 PM. Store potentially hazardous foods (PHFs) <br />such as cheese at 41 F or below. If time will be used as the public health control, a log of records must be implemented and <br />kept to document time. The food items held must not exceed the 4 hour maximum hold time. All food items must be <br />discarded once 4-hour hold time has been reached. Correct today. <br />------------------ <br />The left 2-drawer cooler was observed at 44 F. Decrease temperature to maintain 41 F or below. 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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: A food manager’s certificate was not available during the inspection. Provide a copy of the food <br />manager's certificate to cmuro@sjgov.org within 21 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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002276 PR0162656 SC001 02/28/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD