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Environmental Health Department <br />Time In: <br />12:48 pm <br />10:48 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (650) 906-1264 Owner/Operator: JONATHAN ALIABADI <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1502 E MARCH LN, STOCKTON 95210 <br />Date: 07/29/2022Name of Facility: BURGER KING #9344 <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Employee internal food safety training was not available for review during the inspection. Email food <br />safety training record to dafonskaia@sjgov.org within 1 week and maintain records on site. <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: The men's restroom paper towel dispenser was empty. Provide paper towels in dispenser today. <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 <br />OBSERVATIONS: The 1 dr Silver King reach-in at prep area was 49 F and the 1 dr reach-in under the front counter was 44 <br />F. Provide 41 F or below at these coolers 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 /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: The mayo tubs did not have a time sticker on them. Observed hold time of 24 hours at room temp on <br />computer ops manual for mayo. Provide records/sticker for mayo and do not exceed max hold time listed on manual. <br />Correct today. <br />CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br />documentation must be maintained (114000) <br />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0006436 PR0504966 SC001 07/29/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD