Laserfiche WebLink
SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greotrless grows here. Time In: 9:50 am <br /> Time Out: 10:46 am <br /> Food Program Official Inspection Report <br /> Name of Facility: CARLS JR RESTAURANT Date: 08/13/2018 <br /> Address: 1465 W YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: TWM-MANTECA STAR LLC Telephone: (650)583-6492 <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 /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The light fixture above the 2 comp sink is missing one light bulb.The working light is flickering and the <br /> room is dimly lit. Replace and/or repair lighting. Correct within 2 weeks. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openab/e window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Fernando Saboria Expiration Date:April 21,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> raw chicken--prep cart--34.00°F batter--prep cart--40.00°F <br /> beans--steam table--156.00°F cheese--37.00°F <br /> liquid egg--34.00°F rice--steam table--170.00°F <br /> walk in--40.00°F breakfast meat combo--39.00°F <br /> chicken--steam table--155.00°F mop--120.00°F <br /> steak--steam table--157.00°F <br /> NOTES <br /> The prep sink is used as the sanitizing sink.The sink is washed in between switching from prep to/from sanitizing. <br /> Time is used as a control for temperature at the prep line.All produce and cheese not used is discarded at 4 hours. <br /> FA0000955 PRO162613 SCO01 08/13/2018 <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 />