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SAN J OAQ U I N Environmental Health Department <br /> COUNTY <br /> Time In: 11:10 am <br /> t,qi,Fap,rGreatness grows hefe, <br /> Time Out: 11:37 am <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: IN N OUT BURGER#96 Date: 02/28/2023 <br /> Address: 575 W CLOVER RD, TRACY 95376 <br /> Owner/Operator: IN N OUT BURGER INC Telephone: (866)291-6338 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00055631 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> Complaint C00055631 states: "COMPLAINANT WAS AT FACILITY 2/25/2023,AT 10:15 PM,AND ORDERED A <br /> DOUBLE-DOUBLE CHEESE BURGER. HE HAD CONSUMED HALF OF THE BURGER WHEN HE NOTICED THE MEAT <br /> WAS PINK.WITHIN 3-4 HOURS, COMPLAINANT BECAME ILL WITH DIARRHEA AND VOMITING. HE WAS ILL UNTIL <br /> THIS MORNING, 2/27/2023,WHEN HE TOOK PEPTO BISMOL. HE DID NOT GO TO THE DOCTOR. COMPLAINANT <br /> STATED HE OBSERVED NO HAND WASHING, GLOVES, OR SANITIZER WAS BEING USED BECAUSE OF THE <br /> RESTAURANT'S BUSINESS." <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 127°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> cooked burger patties--169.00°F--169-184F sliced cheese--39.00°F <br /> 3-comp sink hot water--127.00°F Station 2 reach-in--37.00°F <br /> Station 1 reach-in--40.00°F sliced tomtoes--45.00°F--just sliced at 10am/still cooling <br /> restroom hand sinks hot water--100.00°F raw burger patties--38.00°F <br /> hand sink hot water--100.00°F walk-in cooler--40.00°F <br /> COMMENTS AND OBSERVATIONS <br /> Assistant Manager(AM)is on site and is aware of the complaint. No other complaints similar in nature were received. <br /> Per AM, all hamburger patties are cooked to a minimum of 165F. Hamburger patties with cheese are cooked for 4 minutes <br /> and 20 seconds. Hamburger patties without cheese are cooked for 3 minutes and 30 seconds(timers are available and used <br /> at each station). Prior to opening the restaurant to customers, a test hamburger patty is cooked at each station being used. If <br /> the test patty does not reach 165F,the station cannot open (facility has 3 stations...Stations 1 &2 are in use this date). <br /> At the time of the inspection.food is being cooked to proper temperature, cold food is held at 41 F or below,food handling <br /> employees are wearing gloves, proper handwashing was observed,wiping cloth buckets have 200ppm Quat sanitizer, the <br /> 3-comp sink has 200 ppm Quat sanitizer, and hot water is available at the 3-comp sink and all hand sinks. <br /> FA0006595 C00055631 SCO04 02/28/2023 <br /> EHD 16-23 Rev.04/07/22 Page 1 of 2 Complaint Inspection Report <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 />