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Facility: In-N-Out Burger #267
Address: 28900 Henry Miller Ave., Santa Nella, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 8.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 2-01-2022: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-01-2022 Employees shall eat, drink, or smoke only in designated areas. Proper steps shall be followed for any utensil(s) used for tasting (113976, 113977) 7.00 Employees shall eat, drink, or use any form of tobacco only in designated areas where contamination of nonprepackaged food, clean equipment, utensils, linens, unwrapped single-use articles, or other items needing protection cannot result. An employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, nonprepackaged food, and food-contact surfaces. Observed an employee at the potato peeler with an open drink container. The employee was instructed to provide a cover for their drink. The employee voluntarily discarded the drink. Drinks must be in enclosed containers if drank in a food prep area. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-01-2022 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 1.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration. 		Observed containers of lettuce on the top self in the walk-in refrigerator and sliced tomatoes in the prep refrigerator without cover. Provide cover for containers of food when not in preparation. The containers of lettuce where covered before the end of the inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 10-17-2019: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-17-2019 All clean and soiled linens shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114067, 114074 - 114075, 114081, 114083, 114119, 114121, 114161, 114178, 114179, 114185, 114185.2, 114185.5) 2.00 Storage space for food, utensils, single-use articles, clean linens, and food-related equipment shall not be located in locker rooms, refuse rooms, mechanical rooms, under open stairwells, under lines on which water has condensed, under leaking water lines, under sewer lines that are not shielded to intercept potential drips, or under other sources of contamination.

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one of the following ways:
(1) in a potentially hazardous food with their handles above the top of the food and the container.
(2) if not a potentially hazardous food, with their handles above the top of the food within containers that can be closed.
(3) on a clean portion of the food preparation table or equipment if cleaned and sanitized at the required frequency.
(4) in running water of sufficient velocity to flush particulates to the drain.
(5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
(6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.

 (1) Observed lemon wedges in 'dairy cooler' drawer with tongs in the container directly on top of the lemon wedges. Cease this practice. Tongs immediately relocated to outside of container, top layer of lemon wedges discarded immediately by employee. Corrected during inspection.

(2) Observed ice scoop for machine used for 'lettuce ice' was stored on top of the machine. Cease this practice. Ensure ice scoop is stored on a smooth and easily cleanable surface that is also cleaned and sanitized not less than once in each 24 hour period (more often if needed), or stored in a manner that prevents potential cross contamination, such as in a food grade tray or container that is also regularly cleaned and sanitized. 		0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
10-17-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed minor amount of soda residue / buildup on the backsplash area behind the soda fountain heads and ice chute of the drive through area soda machine. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
10-17-2019 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 2.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices. 		Observed the maximum length of time the 'automatic' faucets in multiple areas of the facility stay on each time they are triggered is approximately 4 seconds. Manager will check if units are adjustable / try to adjust for units to stay on for at least 15 seconds.

Per California Retail Food Code 113953 (c): Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds through a mixing valve or combination faucet. If the temperature of water provided to a handwashing sink is not readily adjustable at the faucet, the temperature of the water shall be at least 100*F, but not greater than 108*F. 		0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS