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Environmental Health Department <br />Time In: <br /> 3:30 pm <br /> 2:25 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (206) 607-0834 Owner/Operator: LODI MOO MOO'S LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 222 N EL DORADO ST, STOCKTON 95202 <br />Date: 09/29/2021Name of Facility: MOO MOOS BURGER BARN <br />Food Program Official Inspection Report <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 MAJOR <br />OBSERVATIONS: The paper towel dispenser for the hand wash sink in the kitchen is empty. Refill this dispenser <br />immediately. Corrected on site. <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(f)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: The strength of the sanitizer is not strong enough in the dish washer at 10 ppm chlorine. Increase the <br />strength to 50 ppm ASAP. In the meantime use the 3 comp sink to sanitize the dishes at with at least 100 ppm chlorine or <br />20 ppm quat. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 3 door prep ref in the kitchen is not cold enough at 44 F. Decrease and maintain temp to 41 F or <br />below 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 /> #27 Food Protected from Contamination <br />OBSERVATIONS: The ice deflector in the ice maker has mildew build up. Clean today. Towels are being used below the <br />toasters. Remove these towels today. They are not a cleanable surface. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0015325 PR0522504 SC001 09/29/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com