Laserfiche WebLink
Environmental Health Department <br />Facility Name and Address: IN N OUT BURGER #191, 1490 E YOSEMITE AVE, MANTECA 95336 <br />Food Program Official Inspection Report <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: Water faucets of the 3 comp sink and 2 comp sink are loose. Fix faucets in 1 week. <br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required <br />by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br />ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose <br />used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, <br />114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor, behind the ice maker, has debris. Clean floor today and as needed. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <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 /> 200 <br /> 137 <br /> 106 <br />Angelique Wayne September 16, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />1 comp prep sink/ potatoes -- 120.00º F 2 D cooler -- Back -- 37.00º F <br />2 D reach in cooler/ salad bar -- Across the 3 comp sink -- 39.00º <br />F <br />Back non adjustable hand sink -- 120.00º F <br />Right side 2 D reach in cooler/ under prep table -- Prep line -- <br />41.00º F <br />Mop sink -- 125.00º F <br />1 CO2 tank -- 500.00º L 2 comp prep sink -- 135.00º F <br />Burger ( cooking process) -- Griddle -- 158.00º F 1 Co2 tank -- 50.00º L <br />Tomatoes -- Cold hold / prep line -- 40.00º F Walk in cooler -- 41.00º F <br />Left side 2 D reach in cooler/ under prep table -- Prep line -- <br />40.00º F <br />Cheese -- Cold hold / prep line -- 41.00º F <br />Hand sink -- Rest room -- 101.00º F 1 D cooler -- Drive Thru -- 40.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer buckets are set up with QUAT 200 ppm. <br />QUAT test strips are available. <br />Drive thru window air curtain is turned on when window is open. <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0016066 PR0523857 SC001 01/14/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD