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SAN JOAQUIN Environmental Health Department cnuNT Time In: 10:09 am Time Out: 1100 am COMPLAINT INSPECTION REPORT Date: 11/03/2022 Name of Facility: BURGER KING #29317 Address: 744 JACK TONE RD, RIPON 95366 Owner/Operator: Telephone (510) 573-5905 Program Element: 1600 - FOOD PROGRAM Complaint # C00055344 Responsible Party Contact: DESCRIPTION OF COMPLAINT ALLEGATIONS The San Joaquin County Environmental Health Department received the following complaint: FOUR PEOPLE PRESENTED FOOD POISONING SYMPTOMS AFTER EATING CHICKEN AT THIS FACILITY. MOM ATE THERE 10/30/22 AND BEGAN FEELING SICK ON 10/31/22. HUSBAND AND KIDS AT THERE AT 6PM ON 11/01/22 AND BEGAN FEELING SICK ON 11/2/22 AT 4AM WITH DIARRHEA AND AB PAIN. 4 YEAR OLD CHILD WAS SICK ON 11/2/22 AT 8:30AM WITH DIARRHEA. ONE YEAR OLD KID HAD 103 FEVER AND AB PAIN STARTING AT 11PM. VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodbome illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. OVERALL INSPECTION NOTES AND COMMENTS FOOD ITEM -- LOCATION --TEMP ° F -- COMMENTS No Temperature Data Collected COMMENTS AND OBSERVATIONS Complaint inspection. As per person in charge, he is not aware of the complaint. No reported illness by employees. No employees working for other food facilities, day care or health care facilities. Staff consuming food eaten by complainant. No out of the country traveling by employees. As per person in charge, the chicken served on site is only fried chicken sandwiches and for kids only chicken nuggets. Chicken and nuggets are received precooked and prepackaged to be stored in the walk in freezer then moved to specialty freezer at the cooking area, to be deeply fried then held on the hot hold unit for 60 minutes to serve. The condiments added to these sandwiches are the tomatoes, cheese and lettuce. Tomatoes is received whole then cut and stored in containers in the walk in cooler. Some sliced tomatoes will be kept at the prep line with 4 hours time control maintained. Lettuce received pre cut, packaged in bags to be stored in the walk in cooler and some will be at the prep line Lettuce received pre cut, packaged in bags to be stored in the walk in cooler and some will be at the prep line with maintained 4 hours time control. Walk in cooler temp is at 41F. No potentially hazardous food stored in the walk in cooler or any cooler on site that can be a source of contamination. All hand wash station have hot water at 100F or more and fully supplied with soap and paper towels and accessible to all employees. I observed employees washing hands between tasks during my inspection. All sanitizer buckets in all stations, are set with QUAT 200 ppm and strips are available on site to check the sanitizing solution concentration. Accurate probe thermometer is available on site. Chemicals are stored away from the food prep area and away from the clean utensils storage area. Employees are using gloves during food preparation and gloves are available on site. All food manager certificate and food handler cards are valid and on site.Rest rooms are operational and hand sinks have temp at 100F or more and fully supplied with soap and air blower device to dry hands. FA0027387 C00055344 SC004 11/03/2022 EHD 16-23 Rev 04/07/22 Page 1 of 2 Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd