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SAN JOAQU I N Environmental Health Department <br /> COJJ N T Y <br /> Time In: 1-15pm <br /> Time Out: 1:52 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: CARLS JR RESTAURANT#7415 Date: 03/20/2018 <br /> Address: 200 LOUISE AVE, LATHROP 95330 <br /> Owner/Operator: MODESTO RESTAURANT GROUP LLC Telephone: (650)583-6491 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:The ice cream scoop is being stored in room temperature water. Provide a dipper well with free flowing <br /> water or store the ice cream scoop in hot water(135F or above)or ice water(41 F or below)in between uses. Correct today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Juan Llanos Expiration Date:October 09,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 door True--30.00°F hot dog--hot hold--162.00°F <br /> burger--hot hold--141.00°F pico de gallo- Green Burrito--41.00°F <br /> walk-in cooler--40.00°F raw chicken--33.00°F <br /> sliced cheese- Green Burrito--41.00°F mop sink--120.00°F <br /> 1 door Green Burrito prep--41.00°F chicken patty--hot hold--180.00°F <br /> 2 door Philips--31.00°F restroom hand sinks--100.00°F <br /> NOTES <br /> wiping cloth bucket 400 ppm Quat <br /> Facility uses time as a temp control for food on the line(wipe off grease pencil). <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0006544 PRO505109 SCO01 03/20/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />