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SA N'J O h Q U 1 N Environmental Health Department <br /> ._ COUNTY 1/�1 <br /> ._ <br /> Time <br /> ^'•ti7F Opt�� Greotness grows here. Timee OOutut: 111:18: 1 :18 am <br /> am <br /> Food Program Official Inspection Report <br /> Name of Facility: CARLS JR RESTAURANT Date: 12/27/2019 <br /> Address: 1410 COLONY RD, RIPON 95366 <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:Walk in freezer has condensation at the compressor and the door. Repair in 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: Julie Fleming Expiration Date: February 18,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 113°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Rice--Hot hold--152.00°F Hand sink--Men rest room--100.00°F <br /> 1 D cooler--Counter--36.00°F Gravy--Hot hold--153.00°F <br /> Prep sink--132.00°F 2 D display cooler--counter--41.00°F <br /> Hand sink--By the drive thru--117.00°F 1 D reach in cooler/under prep table--40.00°F <br /> Walk in cooler--41.00°F Mop sink--129.00°F <br /> NOTES <br /> Sanitizer bucket is set up with QUAT 300 ppm. <br /> QUAT test strips are available. <br /> Facility is using 4 hrs time log for the sliced tomatoes, onions, lettuce, cheese. Time log is maintained. <br /> All hot food on the hot hold have temp of 135F and above. <br /> Drive thru window has an air curtain that turns on when the window is opened and turns off when the window is closed. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Julie Fleming, Store Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0014923 PR0521945 SCO01 12/27/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />