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Time In: 9.40 am <br /> Time Out: 10:45 am <br /> oPQ•�t IV <br /> .. San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: CARLS JR RESTAURANT#177 Date: 05/09/2017 <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The shelf above the ware wash sink has debris(flour?). Clean and sanitize shelf routinely. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The hood and the ANSUL nozzles (at hood above the fryers)have dripping grease.The ANSUL nozzles <br /> (at hood above the conveyor)has build-up. Degrease and clean hoods and nozzles by 1 week. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Mayra Contreras Expiration Date:August 30,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> dessert and salad reach-in--41.00°F burger--hot hold--160.00°F <br /> cheese slices--prep line--61.00°F--Time as a temp control- chicken tender batter--36.00°F <br /> discard time on diagram <br /> ground beef--GB--183.00°F 1 door Green Burrito(GB)prep--42.00°F <br /> sausage patty--hot hold--156.00°F burger patty--off chain--141.00°F--Per Manager,their <br /> requirement is 140F <br /> beef/steak--GB--158.00°F tomato slices--prep line--60.00°F--Time as a temp control- <br /> discard time on diagram <br /> chicken--GB hot hold--160.00°F mop sink--123.00°F <br /> sausage/ham/shredded cheese mixture--41.00°F pico de gallo/salsa--Green Burrito(GB)prep--38.00°F <br /> gravy--166.00°F restroom hand sinks 100.00°F <br /> shredded cheese--GB--40.00°F liquid egg--35.00°F <br /> beans--GB--170.00°F walk-in cooler--35.00°F <br /> chicken tenders--raw--35.00°F <br /> FA0001427 PRO161106 SCO01 05/09/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />