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SANOAQU I N Environmental Health Department <br /> COU NI T Y IY Time In: 1.00 pm <br /> Time Out: 1:37 am <br /> Creorness grow$ here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: IN-N-OUT BURGERS Date: 09/12/2019 <br /> Address: 16514 GOLDEN VALLEY PKWY, LATHROP 95330 <br /> Requestor: IN-N-OUT BURGERS,A CALIFORNIA CORPORATION, IN-N-OUT BURGE Telephone: (626)813-8275 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0079795 <br /> Inspection Type: 523-Plan Check/Report Review <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:Properly install a paper towel dispenser and a liquid soap at the hand sink(where lacking). <br /> Properly fill all paper towel dispensers and liquid soap dispensers. <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(1)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:All refrigeration shall be 41 F(minimum). <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Clean and sanitize all food contact surfaces. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the hand sinks shall be 100 (minimum)-108F(maximum). <br /> The hot water at the food prep sinks,the warewash sink, and the mop sink shall be 120F(minimum). <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Clean and sanitize all nonfood contact surfaces. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> SR0079795 SC523 09/12/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />