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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 11:03 am <br /> Time Out: 11:45 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MOO MOO'S BURGER BARN Date: 02/20/2020 <br /> Address: 3200 N NAGLEE RD, TRACY 953047323 <br /> Owner/Operator: ROCKLIN MOO MOO'S LP Telephone: <br /> Program Element: 1613-FOOD EST 501-1000 SQ FT W/O SEATING <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 3 door Everest prep unit is 45F(air temp),the diced tomatoes at this unit are 48F and the chicken <br /> breast at this unit is 49F. Reduce temperature of the unit and food to 41 F or below. Correct today. <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The interior of the walk-in refrigerator door has duct tape. Remove duct tape, properly secure the bottom <br /> of the door and maintain the surface smooth and cleanable. Correct by 2 weeks. <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: Gabriel Jaramillo Expiration Date: March 15,2023 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> diced tomatoes at prep table--48.00°F--" veggie burger--40.00°F <br /> 1 comp prep sink--130.00°F chicken breast at prep table--49.00°F <br /> chicken breast in walk-in cooler--39.00°F 2 door Everest--41.00°F <br /> corn dog--39.00°F burger--40.00°F <br /> sliced cheese--40.00°F 3 door Everest prep-air temp--45.00°F--" <br /> walk-in cooler--37.00°F <br /> NOTES <br /> wiping cloth bucket 200 ppm Quat <br /> FA0007118 PR0505977 SCO01 02/20/2020 <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 />