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Time In: 2:17 prn <br /> Time Out: 3:15 pm <br /> �...Q ...P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: BURGER KING#14321 Date: 05/23/2016 <br /> Address: 6361 W HWY 12 , LODI 95240 <br /> Owner/Operator: GHAI, SUNNY Telephone: (510)333-7802 <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:Walk-in is at 44F. Provide at 41 F or lower. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Observed ice accumulation on a few food product boxes in walk-in freezer. Clean today. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Rosa Lugo Expiration Date:July 20,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 102°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 comp--120.00°F hand sink--102.00°F <br /> breaded chicken patty -hot hold--148.00°F prep sink--129.00°F <br /> walk-in--44.00°F reach-in under prep--across from food assembly--34.00°F <br /> reach-in--drive thru--41.00°F mopsink--122.00°F <br /> reach-in--under front counter--41.00°F hand sink--Men's restroom--100.00°F <br /> hand sink--Women's restroom--102.00°F walk-in--44.00°F <br /> NOTES <br /> sanitizer bucket-300pppm (quat) <br /> observed hold time stickers on food items on the prep line <br /> FA0013920 PR0518461 SCO01 05/23/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />