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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Time In: 10.00 am <br /> Time Out: 11:00 am <br /> Food Program Official Inspection Report <br /> Name of Facility: CAROLINAS GRILL Date: 12/15/2021 <br /> Address: 4555 N PERSHING AVE, STOCKTON 95207 <br /> Owner/Operator: SERGIO ANGULO Telephone: (209)474-0386 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:No sanitizer was detected in the 3 comp sink. The sanitizer being added did not register.The employee <br /> did not have test strips to check this. Chlorine bleach was added to the 3 comp sink at a concentration of 100 ppm chlorine. <br /> Use thissanitizer and provide test strips today. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #9 Cooling Methods <br /> OBSERVATIONS:Two deep pans of meat were being cooled before being put in the walk in ref.Transfer the meat to <br /> shallow pans in order to cool the food faster.This will avoid the food from being in the danger zone too long. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The water at this facility is not hot enough at 112 F. Increase and maintain the water temperature at 120 <br /> F or higher today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Some flies were observed in the facility.The door was left open after a delivery was made. Keep all <br /> doors closed in order to minimize insect activity. Eliminate the flies to maintain a pest free facility today. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> FA0004641 PR0500146 SCO01 12/15/2021 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />