Laserfiche WebLink
SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> C rea rrie3 S grows here, Time In: 10.00 am <br /> Time Out: 11:18 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SONIC DRIVE-IN#4808 Date: 05/26/2020 <br /> Address: 3080 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: KEYSTONE RESTAURANT LLC Telephone: (747)900-6175 <br /> Program Element: 1614-FOOD EST>1001 SQ FT W/O SEATING <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/09/2020 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS:Observed an employee touch his mask with gloved hands then continue to make a customer's burger. <br /> Do not touch touch food with unwashed/potentially contaminated hands. <br /> Corrected on site. <br /> Burger was re-made after the employee washed his hands. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The 2 door Bev Air reach-in is 52F (air temperature). Food in this unit is 48-49F (corn dogs, chicken, hot <br /> dogs). Maintain unit and cold food at 41 F or below. Correct today. Potentially hazardous food moved to the walk-in cooler <br /> and other refrigeration units. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Two employees working today do not have copies of their Food Handler Cards on site. Maintain all <br /> employee's Food Handler Cards on site. If an employee lacks the 3 year Food Handler Card (or if it is expired)obtain/renew <br /> by 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 /> FA0014982 PR0522009 SCO01 05/26/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 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 />