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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S grows here. Time In: 1000 am <br /> Time Out: 11:10 am <br /> Food Program Official Inspection Report <br /> Name of Facility: IN N OUT BURGER#191 Date: 12/29/2020 <br /> Address: 1490 E YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: IN N OUT BURGER INC Telephone: (949)509-6300 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Hood filter at the fryers station, has some grease accumulation. Clean hood today and as needed. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Eric Martinez Expiration Date:September 19,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Right side 2 D reach in cooler/under prep table--Prep line Back non adjustable hand sink--101.00°F <br /> 37.00°F <br /> Burger(cooking process)--Griddle--192.00°F 2 D reach in cooler/salad bar--Across the 3 comp sink--33.00° <br /> F <br /> 2 comp prep sink--124.00°F 1 comp prep sink/potatoes--126.00°F <br /> Mop sink--122.00°F 1 D cooler--Drive Thru--40.00°F <br /> 1 CO2 tank--50.000 L Han sink--Rest room--100.00°F <br /> Left side 2 D reach in cooler/under prep table--Prep line-- 1 big CO2 tank--500.000 L <br /> 39.00°F <br /> NOTES <br /> Sanitizer buckets are set up with QUAT 200 ppm. <br /> QUAT test strips are available. <br /> All food handler cards are valid and on site. <br /> Drive thru window air curtain is turned on when window is open. <br /> FA0016066 PR0523857 SCO01 12/29/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />