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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 1.37 pm <br /> Time Out: 2:20 om <br /> Food Program Official Inspection Report <br /> Name of Facility: THE HABIT BURGER GRILL#235 Date: 12/23/2019 <br /> Address: 2682 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: THE HABIT RESTAURANTS LLC Telephone: (949)851-8881 <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:There is ice build-up on the condenser fan housing of the walk-in cooler. Remove ice build-up and repair <br /> unit as needed. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Odaliz Lopez Expiration Date:April 11,2022 <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 /> raw chicken--38.00°F walk-in cooler--40.00°F <br /> raw burger--39.00°F avocado--40.00°F <br /> chicken--167.00°F 2 drawer/2 door prep--41.00°F <br /> 2 door prep--40.00°F soft serve--37.00°F <br /> sliced cheese--40.00°F 1 door Continental--41.00°F <br /> NOTES <br /> wiping cloth buckets 200-400 ppm Quat/test strips are available <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Odaliz Lopez,Asst. Mgr.AL-1 <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0024836 PR0543699 SCO01 12/23/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />