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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greorne5S grows hey,. Time In: 9.45 am <br /> Time Out: 10:50 am <br /> Food Program Official Inspection Report <br /> Name of Facility: CARLS JR RESTAURANT#177 Date: 08/31/2018 <br /> Address: 990 N Main St, MANTECA 95336 <br /> Owner/Operator: TWM-MANTECA STAR LLC Telephone: (650)583-6492 <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The hood vents above the omelette grill has buildup. Degrease and clean within 2 weeks. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:One light bulb in the 3 comp sink room is without a sleeve. Provide cover/sleeve within 1 week. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jackielou Casipit Expiration Date:October 07,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 1351 F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> omelette meat cheese--ice bath--39.00°F hand sink--women's rr--108.00°F <br /> mop--130.00°F display cooler--41.00°F <br /> steak--st--189.00°F chicken patty--drawer warmer--161.00°F <br /> cheese--mccall--38.00°F beans--st--185.00°F <br /> rice--st--185.00°F raw chicken breast--back room prep unit--34.00°F <br /> walk in--38.00°F chicken--st--170.00°F <br /> liquid eggs--ice bath--35.00°F McCall prep 40.00°F <br /> FA0001427 PRO161106 SCO01 08/31/2018 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />