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Environmental Health Department <br />Time In: <br />11:19 am <br />10:55 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (949) 851-8881 Owner/Operator: THE HABIT RESTAURANTS LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2682 NAGLEE RD, TRACY 95304 <br />Date: 03/14/2023Name of Facility: THE HABIT BURGER GRILL #235 <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The sliced tomatoes are 44F. Decrease the temperature of the sliced tomatoes to 41F 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 /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed a stack of around 4 veggie patties thawing under the grill. When thawing food, use the <br />refrigerator or another approved thawing method. Do not thaw at room temperature. Correct today. <br />Corrected on site. <br />CALCODE DESCRIPTION: Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br />to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <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 /> 400 <br /> 120 <br /> 100 <br />Miguel Castro June 28, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />chicken tenders -- 197.00º F restroom hand sinks -- 100.00º F <br />burger -- 170.00º F diced tomatoes -- 38.00º F <br />1 door Continental -- 41.00º F sliced tomatoes -- 44.00º F -- * <br />2 door/2 drawer Continental prep -- 41.00º F walk-in cooler -- 36.00º F <br />diced hard boiled eggs -- 37.00º F 1 comp food prep sink -- 123.00º F <br />chicken at 3 door Continental prep -- 40.00º F veggie burger patty -- 40.00º F <br />soft serve -- 39.00º F 3 door Continental prep (air temp) -- 48.00º F -- * chicken in unit is <br />40F <br />tuna -- 39.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0024836 PR0543699 SC001 03/14/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD