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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greorne5S grows hey,. Time In: 140 pm <br /> Time Out: 2:45 om <br /> Food Program Official Inspection Report <br /> Name of Facility: THE HABIT BURGER GRILL#250 Date: 01/03/2019 <br /> Address: 1325 E YOSEMITE AVE, MANTECA 95337 <br /> Owner/Operator: THE HABIT BURGER, LLC Telephone: (949)943-8661 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 3 dr Continental prep cooler(salad cooler)was at 45F. Maintain 41 F 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 /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The vent covers above the char grill have grease build up. Clean vent covers regularly. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Miguel Guzman Expiration Date:June 13,2023 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 105°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> top left drawer--drawer cooler under grill--40.00°F mop--125.00°F <br /> prep sink--128.00°F 1 dr Continental--drive thru--41.00°F <br /> top right--drawer cooler under grill--41.00°F 2 dr Continental prep cooler--41.00°F <br /> 3 dr Continental prep cooler--salads--45.00°F hand sink--men's rr--108.00°F <br /> walk in--40.00°F 1 dr Continental--milkshake station--41.00°F <br /> bottom right--drawer cooler under grill--41.00°F hamburger patty--on grill--167.00°F <br /> hand sink--drive thru--104.00°F 2 dr Continental--drive thru--36.00°F <br /> cheeses--top drawer of Continental(drive thru side)--35.00°F bottom left--drawer cooler under grill--41.00°F <br /> milkshake--39.00°F <br /> FA0024937 PR0543859 SCO01 01/03/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />