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S A N J 0 A Q U I N Environmental Health Department <br /> COUNTY <br /> ME�� _¢ lif�OtIiCSS gfOwS here. <br /> Time In: 12-55pm <br /> st1Far� Time Out: 1:51 om <br /> Food Program Official Inspection Report <br /> Name of Facility: IN N OUT BURGER#197 Date: 06/20/2018 <br /> Address: 2625 W KETTLEMAN LN, LODI 95242-4128 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sink near mop sink room,warm water is at 116F. Provide warm water at this sink at 10OF-108F if <br /> on a nonadjustible faucet. <br /> Ok corrected now warm water is at 102F. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kundima Turdy Expiration Date:September 20,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door reach-in--back area--37.00°F hand sink--back(near mop sink room)--116.00°F <br /> 3 comp--120.00°F prep sink hot water--123.00°F <br /> walk-in--41.00°F hand sink--front--107.00°F <br /> hamburger patty--off of griddle--172.00°F reach-in--neat to griddle--41.00°F <br /> reach-in--near front counter--41.00°F <br /> NOTES <br /> No comment entered. <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: Ei6_ Name and Title: kundima,2nd manager <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0016521 PR0524613 SCO01 06/20/2018 <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 />