Laserfiche WebLink
`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[+ti85S grows hire. Timeln: 1110am <br /> Time Out: 12:22 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MOO MOOS BURGER BARN Date: 08/17/2020 <br /> Address: 222 N EL DORADO ST, STOCKTON 95202 <br /> Owner/Operator: LODI MOO MOO'S LLC Telephone: (206)607-0834 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 08/31/2020 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The 3-door prep cooler in the kitchen is currently tempted at 48F.The food items on top are tempted at <br /> the same temperature.All dressing inside of the cooler are placed inside of the walk in cooler and the food items on top <br /> have been placed in an ice bath. Repair or replace cooler and maintain cooling temperature at 41 F or below. <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed food stored away in walk-in freeze that currently does not contain lids or coverings to protect <br /> from possible contamination. Provide and correct immediately. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,of, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Facility dishwasher currently is not releasing a sanitizer based product during ware-washing.When <br /> tested with sanitizing test strips,the strips picked up no traces of chlorine. Provide maintenance services to the dishwasher <br /> and complete all ware-washing in the 3-compartment sink until corrections have been made. Correct immediately. <br /> The facility currently lacks sanitizing strips. Obtain and maintain on site to ensure proper sanitizing levels during <br /> ware-washing. Correct within 7 days. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Carmello Johnson Expiration Date: December 14,2022 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 102°F <br /> FA0015325 PR0522504 SCO01 08/17/2020 <br /> EHD 16-23 Rev.08/10/2020 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.sjgov.org/EHD <br />