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Environmental Health Department <br />Telephone: (650) 583-6491 Owner/Operator: MODESTO RESTAURANT GROUP LLC <br />Inspection Type: Routine <br />Address: 1963 N TRACY BLVD, TRACY 95376 <br />Date: 12/03/2025Name of Facility:CARLS JR #7193 <br />Reinspection on or after: <br />Food Program Official Inspection Report <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <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 <br />closure of the food facility. <br />VIOLATIONS AND CORRECTIVE ACTIONS <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 2 door reach-in at the front counter is 44F. Milk and 1/2 & 1/2 cups are 47F. Maintain this unit at 41F or <br />below. Correct today. <br />Potentially hazardous food moved to the walk-in cooler. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br />This is (Minor - Food) Violation. <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: The hood above the broiler needs to be cleaned. Degrease and clean the hood and hood filters by 2 weeks. <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 />OVERALL INSPECTION NOTES AND COMMENTS <br />400 100 <br />121 <br />9/17/2028Alejandra Tapia <br />raw chicken -- 37º Fahrenheit burgers at hot hold -- 158º Fahrenheit <br />1 comp food prep sink -- 121º Fahrenheit walk-in cooler -- 39º Fahrenheit <br />restroom hand sinks -- 100º Fahrenheit 2 door reach-in at front counter -- air -- 44º Fahrenheit <br />milk -- 2 door reach-in -- 47º Fahrenheit 1/2 & 1/2 cups -- 2 door reach-in -- 47º Fahrenheit <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR0515176 12/03/2025 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD