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Time In: 10.00 am <br /> Time Out: 10:54 am <br /> oPQ•��IV <br /> .. San Joaquin County <br /> y� 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 /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: IN N OUT BURGER#96 Date: 08/15/2017 <br /> Address: 575 W CLOVER RD, TRACY 95376 <br /> Owner/Operator: IN N OUT BURGER INC Telephone: (949)509-6300 <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:The ice scoop is being stored on top of the ice machine. Store the ice scoop in a cleanable container in <br /> between uses. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, t), 113986, 114060, <br /> 114067(a, d,e,j), I14069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: David Freeze Expiration Date: March 15,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 135°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> mop sink--150.00°F BOH hand wash--119.00°F <br /> Station 1 2 door rerach-in--40.00°F drive thru drawer--35.00°F <br /> restroom hand sinks--100.00°F sauce--Station 2- 41.00°F <br /> 2 door Hoshizaki--37.00°F 2 comp prep sink 120.00°F <br /> sliced tomato--62.00°F--TTC-time as a temp control walk-in cooler--41.00°F <br /> Station 2 reach-in--36.00°F burger--off of grill--167.00°F <br /> Station 3 reach-in--41.00°F <br /> NOTES <br /> wiping cloth bucket at drive thru 400 ppm Quat <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: David Freeze, Manager <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0006595 PRO505178 SCO01 08/15/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br />