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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> C rea rrie3 S grows here, Time In: 9.47 am <br /> Time Out: 10:34 am <br /> Food Program Official Inspection Report <br /> Name of Facility: CARLS JR RESTAURANT#7415 Date: 03/15/2019 <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 /> #4 Employee Eating,Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS:Observed a plate of grilled vegetables above the 1 door prep table. Employees shall not eat in any work <br /> area. Correct today. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area. (113977) <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 prep--37.00°F pinto beans--148.00°F--hot hold <br /> diced chicken--136.00°F--hot hold burger patty--184.00°F--out of broiler <br /> 1 door True--37.00°F mop sink--121.00°F <br /> walk-in cooler--41.00°F liquid egg- 41.00°F <br /> sausage patties--102.00°F--cooling-to be cut up for burritos folded egg--147.00°F <br /> chicken-raw tenders--35.00°F fish--203.00°F--out of oil <br /> shredded cheese--40.00°F 2 door display--41.00°F <br /> sliced cheese--40.00°F restroom hand sinks--100.00°F <br /> NOTES <br /> wiping cloth buckets 400 ppm/quat test strips available <br /> Facility uses time as a temperature control <br /> FA0006544 PR0505109 SCO01 03/15/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />