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Environmental Health Department <br />Time In: <br />12:42 pm <br />11:38 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (925) 292-1024 Owner/Operator: WOMAR INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1535 E HAMMER LN, STOCKTON 95207 <br />Date: 10/14/2021Name of Facility: CARLS JR #7483 <br />Food Program Official Inspection Report <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: Observed debris on charbroiler exhaust filters. Clean and sanitize within 2 weeks and maintain clean. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 300 <br /> 120 <br /> 100 <br />Ramon Torres August 05, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />hand sink -- kitchen -- 100.00º F walk-in -- 41.00º F <br />grilled chicken patty/hamburger patty (hot hold) -- counter warmer <br />under charbroiler -- 160.00º F <br />3 comp sink -- 120.00º F <br />chicken (hot hold) -- steam table -- 171.00º F beans (hot hold) -- steam table -- 141.00º F <br />hand sink -- male restroom -- 100.00º F mop sink -- 130.00º F <br />1 dr display cooler -- behind front counter -- 39.00º F hand sink -- female restroom -- 100.00º F <br />guacamole (cold hold) -- 1 dr reach-in prep top -- 41.00º F 1 CO2 tank -- 200.00º L <br />4 CO2 cylinders -- 140.00º L -- 2 - 50 lbs , 2 - 20 lbs 1 dr reach-in w/prep top -- kitchen -- 41.00º F <br />fried chicken (hot hold) -- warmer over 1 dr reach-in -- 145.00º F hamburger patty -- off charbroiler -- 160.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection. <br />Sanitizer bucket - 300 ppm quat. <br />Quat test strips available. <br />Vegetables are prepped 24 hours in advance and are placed in covered trays with stickers in the walk-in cooler. <br />Time control is utilized for counter sliced tomatoes, time log is maintained. <br />Discussed report with manager. <br />No signature captured. <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001644 PR0160793 SC001 10/14/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD