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SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U A i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: CARLS JR RESTAURANT#177, 990 N Main St, MANTECA 95336 <br /> Hand sink--Women rest room--104.00°F 1 D reach in cooler/under prep table--Prep area--41.00°F <br /> Cooked rice--Hot hold/prep line--162.00°F Beans--Hot hold/prep line--157.00°F <br /> Hand sink--Men rest room--101.00°F Shredded cheese--1 D reach in cooler/under prep table/prep <br /> area--41.00°F <br /> Walk in cooler--41.00°F Mop sink--121.00°F <br /> Lettuce--1 D reach in cooler/under prep table/prep area-- Salsa--1 D reach in cooler/under prep table/prep area 41.000 <br /> 41.00°F F <br /> Guacamole--1 D reach in cooler/under prep table/prep area-- Cooked chicken--Hot hold/prep line--143.00°F <br /> 40.00°F <br /> sliding doors display cooler--Front--39.00°F 1 CO2 tank--50.000 L <br /> Chili sauce Hot hold/prep line-- 157.00°F 1 CO2 tank--20.000 L <br /> 1 CO2 tank--137.000 L <br /> NOTES <br /> Sanitizer buckets are set up with QUAT 300 ppm in all stations. <br /> QUAT test strips are available on site. <br /> Facility is using a 4 hours time control chart for the food items(sliced tomatoes, cheese, lettuce) at the prep line. <br /> All food handler cards are valid and available on site. <br /> Last inspection report is on site. <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: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0001427 PRO161106 SCO01 05/11/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />