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Environmental Health Department <br />Time In: <br />11:47 am <br />10:45 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (949) 509-6300 Owner/Operator: IN N OUT BURGER INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2625 W KETTLEMAN LN, LODI 95242-4128 <br />Date: 09/30/2022Name of Facility: IN N OUT BURGER #197 <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br />Daniel Hulihan March 16, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />hand sink -- next to mop sink room -- 101.00º F 2 comp -- 128.00º F <br />2d Hoshizaki -- 41.00º F carbon dioxide tank -- next to mop sink room -- 50.00º L <br />hand sink -- near prep sink -- 102.00º F walk-in -- 41.00º F <br />2 door reach-in -- under prep table #3 -- 41.00º F shake machine -- 37.00º F <br />2 door reach-in -- under prep table station #1 -- 37.00º F 3 comp -- 131.00º F <br />hand sink -- men's restroom -- 104.00º F mop sink -- 126.00º F <br />hamburger patty -- off of griddle #1 -- 194.00º F hamburger patty -- off of griddke at station#2 -- 179.00º F <br />cold drawer -- at drive through -- 37.00º F hand sink -- women's restroom -- 103.00º F <br />Carbon dioxide tank -- next to mop sink room -- 500.00º L 2 door reach-in -- under prep table station#2 -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />sanitizer pan at station #3- 30ppm (quat) <br />Note: Prep sink was in use during inspection (soaking french fries) <br />No Violations <br />The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: Name and Title: <br />EH Specialist:Phone: <br />Candice, <br />STEPHANIE RAMIREZ <br />Page 1 of 1EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0016521 PR0524613 SC001 09/30/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com