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Environmental Health Department <br />Time In: <br /> 2:09 pm <br /> 1:00 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 943-2401 Owner/Operator: ON, NAM CANH <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2536 E FREMONT ST, STOCKTON 95205 <br />Date: 07/28/2020Name of Facility: NEW FU LIM CHINESE RESTAURANT <br />Food Program Official Inspection Report <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 ventilation vents from the air conditioning outlets contain debris build up. Remove and maintain as <br />much as possible during operation. Correct within 14 days. <br />The grease ventilation vents currently contain grease build up. Clean and dispose of the grease properly. Maintain as much <br />as possible during operational hours. <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 openable 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 />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 /> 100 121 <br /> 100 <br />Joanna Yee January 25, 2021 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />1 Dr Supera prep cooler -- 40.00º F Walk in cooler -- 40.00º F <br />Mop sink -- 120.00º F 2 Dr True prep cooler -- 39.00º F <br />Egg soup -- Hot hold -- 152.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection. <br />Previous report and food certification on site. <br />Sanitizer bucket: 100 PPM Chlorine. <br />Official inspection report emailed to facility. <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0004116 PR0162459 SC001 07/28/2020 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com