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Time In: 9.48 am <br /> Time Out: 10:24 am <br /> o .. .. San Joaquin County <br /> .X 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 /> ��iFORN` <br /> Food Program Service Request Inspection Report <br /> Name of Facility: WAYBACK BURGERS Date: 08/22/2018 <br /> Address: 3218 W GRANT LINE RD ,TRACY 95304 <br /> Requestor: Telephone: (209)834-8647 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0079516 <br /> Inspection Type: 061 -CONSULTATION <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:One person from this facility shall obtain the 5 year Food Safety Certificate(Also called the Food <br /> Manager)within 60 days. <br /> All other employees shall obtain the 3 year Food Handler Card within 30 days. <br /> Maintain copies of certificates/cards 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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Obtain quat sanitizer test strips by 1 week. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 drawer Turbo Air-chefs drawer--41.00°F 2 door M3 prep--40.00°F <br /> raw chicken--37.00°F middle hand sink--100.00°F <br /> raw burger--37.00°F 1 comp prep sink--120.00°F <br /> front of house hand sink--100.00°F back of house hand sink--100.00°F <br /> walk-in--40.00°F mop sink--120.00°F <br /> sliced cheese--38.00°F <br /> FA0023584 SR0079516 SC061 08/22/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />