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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greolness grows here, Time In: 1020 am <br /> Time Out: 11:11 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SONIC DRIVE-IN#4808 Date: 05/03/2021 <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: 05/24/2021 <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 improper hand washing (employee just dipped his hands in the 3-comp sanitizer solution and <br /> wiped them dry on his pants multiple times). Hands shall be washed at the hand sink using warm water, soap, and dried with <br /> a single service paper towel. Correct immediately. <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:Chili at hot hold is 84F. Re-heat the chili to 135F or above prior to service to customers. <br /> Corrected on site-re-heated at flat top/thermometer is available. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The shake mix is 49F(the air temp of the shake machine is 51 F-recommend temporarily discontinuing <br /> the use of this unit until the unit can maintain the shake mix 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The water pressure at the front of the house hand sink is low(barely a trickle). Increase/improve the <br /> water pressure to this hand sink ASAP. <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 /> FA0014982 PR0522009 SCO01 05/03/2021 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />