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Environmental Health Department <br />Time In: <br /> 1:50 pm <br /> 1:15 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (916) 320-7747 Owner/Operator: ORTMAN, JIAN <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 4950 PACIFIC AVE, ATWATER 95207 <br />Date: 03/13/2023Name of Facility: CHARLEYS GRILLED SUBS @WBRSTWN MALL <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: One food handler card was expired. Renew the 3-year food handler card within 14 days. (REPEAT) <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #27 Food Protected from Contamination <br />OBSERVATIONS: A splash guard is lacking between the three compartment sink and the prep sink. The food preparation <br />sink shall be separated from the ware washing sink by a metal splash guard, if separation is less than twenty-four (24) <br />inches. Splash guard shall be at least six (6) inches in height from back edge to front edge. Correct within 30 days. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <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 /> 200 <br /> 133 <br /> 104 <br />Jian J. Ortman September 28, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />One door Hoshizaki prep cooler -- 37.00º F Mop sink -- 129.00º F <br />Pickles -- Three door True prep top cooler -- 40.00º F Hand sink -- Restroom -- 137.00º F <br />Two door Atosa prep cooler -- 39.00º F Carbon dioxide -- 40.00º L <br />Walk-in cooler -- 40.00º F Prep sink -- 125.00º F <br />Hand sink -- Back -- 109.00º F Nacho cheese -- Warmer -- 138.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0015759 PR0523330 SC001 03/13/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD