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Environmental Health Department <br />Facility Name and Address: CARLS JR RESTAURANT, 1410 COLONY RD, RIPON 95366 <br />Food Program Official Inspection Report <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br />OBSERVATIONS: Drive thru window air curtain is plugged off during my visit. Turn on the air curtain to be functional with <br />the drive thru window today. Corrected on site. <br />I observe many empty boxes placed in the mop sink compartment. Remove boxes today to keep facility litter free. <br />CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br />shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br />kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br />114259.3, 114279, 114281, 114282) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: I observe some food debris underneath the storage shelves of the walk in cooler. Clean floor today and <br />as needed. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <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 /> 133 <br /> 130 <br />Julie Fleming February 18, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Walk in cooler -- 39.00º F Guacamole -- Cold hold -- 40.00º F <br />Prep sink -- 127.00º F Batter on ice -- 38.00º F <br />Burger patties -- Hot hold -- 145.00º F 1 big CO2 tank -- 137.00º L <br />Raw chicken on ice -- 35.00º F 1 CO2 tank -- 50.00º L <br />2 D display cooler -- Front counter -- 39.00º F 1 D McCall reach in cooler/ under prep table ( Cold Hold) -- By <br />fryers station -- 40.00º F <br />Mop sink -- 125.00º F Hand sink -- By drive thru -- 108.00º F <br />1 D cooler -- Front counter -- 41.00º F Salsa -- Cold hold -- 41.00º F <br />Shredded cheese -- Cold hold -- 40.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer buckets are set up with QUAT 200 ppm. <br />QUAT test strips are available. <br />All food handler cards are on site and valid. <br />Last inspection report is on site. <br />All hot food items on the hot hold are at 135F and above. <br />Facility uses 4 hours time control for lettuce, tomatoes and cheese. Log is maintained. <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0014923 PR0521945 SC001 11/15/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD