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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> C rea rrie3 S grows here, Time In: 10.03 am <br /> Time Out: 10:41 am <br /> Food Program Official Inspection Report <br /> Name of Facility: BURGERIM Date: 01/31/2019 <br /> Address: 2469 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: URIBES LLC Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:A few employees working today lack the 3 year Food Handler Card. Employees lacking the FHC shall <br /> obtain one within 30 days. <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:There is rubber base coving at the bar 3 comp sink at the bar ware wash area. Remove rubber base <br /> coving and install slimfoot tile. Correct by 1 month. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Armando Uribe Bautista Expiration Date:August 12,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door True--34.00°F 3 door True--38.00°F <br /> sliced tomato--37.00°F turkey burger--176.00°F <br /> 3 door Turbo Air--35.00°F burger--35.00°F <br /> sliced cheese--34.00°F walk-in cooler--40.00°F <br /> beef burger--182.00°F chicken--37.00°F <br /> chicken wings--35.00°F bar 3 comp--126.00°F <br /> FA0022422 PR0539146 SCO01 01/31/2019 <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 />