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Environmental Health Department <br />Time In: <br />11:50 am <br />10:45 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: LEANG, BUY <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2503 E WATERLOO RD, STOCKTON 95205 <br />Date: 07/31/2023Name of Facility: FLIP'S BURGERS <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: Observed container inside the hand sink making it inaccessible. Discontinue practice immediately. <br />Maintain the hand sink accessible at all times to ensure employees are washing their hands as needed. Corrected on site. <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 /> #21 Hot and Cold Potable Water Not Available MAJOR <br />OBSERVATIONS: The hot water temperature for the hand wash was below 100 F. Corrected on site. Hot water <br />temperature at hand wash was 100 F. <br />The hot water at three comp sink was turned off. Auxiliary supply line for 3 comp sink was 120 F. Keep hot water at 3 comp <br />sink turned on. Correct today. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The cold holding temperature inside of the Beverage Air Sliding door cooler, True 3 Door prep cooler, <br />and front counter Frigidaire cooler was observed at 49 F, 42 F, and 43 F respectively. Adjust units so that they maintain 41 F <br />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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: The sanitizing solution bucket on the prep sink was not showing sufficient concentration of sanitizer. <br />Provide chlorine concentration between 100-200 Parts per million (PPM) for proper sanitation of all food preparation and <br />contact surfaces. Correct today. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 />Page 1 of 5EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0006854 PR0505551 SC001 07/31/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD