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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Time In: 9.35 am <br /> Time Out: 11:15 am <br /> Food Program Official Inspection Report <br /> Name of Facility: CAROLINAS GRILL Date: 11/18/2019 <br /> Address: 4555 N PERSHING AVE, STOCKTON 95207 <br /> Owner/Operator: SERGIO ANGULO Telephone: (209)474-0386 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/03/2019 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Meat at cooks line is not hot enough.All hot food shall be kept at 135 F or higher at all times. <br /> The 1 door prep cooler is not cold enough at 46 F.Adjust to 41 F or lower. <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:Cook scooped chopped tomatoes with bare hands and then wiped them on apron. From now on scoop <br /> ready to eat food with a spoon/ladle. Hands shall be washed and dried, not wiped on apron. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sink was blocked when inspection started.Towel dispenser is damaged. one handle is broken. <br /> The other handle is very dirty. Replace dispenser and handles, immediately. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #9 Cooling Methods <br /> OBSERVATIONS:Food is cooling at room temp. It is less than 135 F. Once 135 F has been reached, place food in walk in <br /> cooler. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> FA0004641 PR0500146 SCO01 11/18/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 5 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />