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Environmental Health Department <br />Time In: <br />10:45 am <br />10:01 am <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (925) 292-8359 Owner/Operator: GAI MANAGEMENT <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 4571 N PERSHING AVE, STOCKTON 95207 <br />Date: 11/07/2023Name of Facility: BURGER KING #004886 <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 /> #27 Food Protected from Contamination <br />OBSERVATIONS: Observed a pen inside the sliced tomatoes at the sandwich prep line. Keep pens and other objects away <br />from food to prevent contamination. This was corrected on site. <br />Observed onions being cut on the drain board of the three compartment sink. Discontinue prepping food at the three <br />compartment sink. Three compartment sink shall only be used for washing, rinsing and sanitizing dishes and utensils. <br />Correct today. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: Observed ice build-up inside the walk-in freezer. Clean ice and repair freezer if necessary to prevent ice <br />accumulation. Correct within five days. (REPEAT) <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 300 <br /> 120 <br /> 101 <br />Adriana Diaz January 30, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Carbon dioxide -- 400.00º L Prep sink -- 120.00º F <br />Hamburger patty -- Hot hold -- 146.00º F Walk-in cooler -- 39.00º F <br />Mop sink -- 120.00º F Hand sink -- Restroom -- 100.00º F <br />One door Silver King cooler -- 40.00º F Eggs -- Just cooked -- 199.00º F <br />Sausage -- Hot hold -- 136.00º F Shake mix -- Left side -- 36.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002532 PR0160483 SC001 11/07/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD