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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S grows hire, Time In: 11.37 am <br /> Time Out: 1:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: CHUCK'S PLACE Date: 03/30/2021 <br /> Address: 1447 HISTORICAL PLAZA WAY, MANTECA 953365065 <br /> Owner/Operator: HEWITT, CHARLES TURNER Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/06/2021 <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:Walk in cooler,4 drawers cooler/under griddle, right and left 2 D reach in coolers under prep tables at <br /> the cook line and all the food on the cold hold units at the cook line and food in walk in cooler have temp at 61 F,48F, 54F, <br /> 52F, 57F respectively. <br /> Provide 41 F or below for all cooling units and for all the food on the cold hold today. I observe manager voluntarily <br /> discarding food of 50F and more and he called immediately for units maintenance. <br /> Facility will use ice bath for tomatoes, lettuce and cheese till units repair. Facility will use the 2 sliding door cooler at 41 F to <br /> hold potentially hazardous food till units repair. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:3 food handler cards are expired. Renew cards in 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Prep sink, bar 1 comp dump sink and bar 3 comp sink have temp at 109F and bar hand sink has no hot <br /> water from hot faucet as hot water handle is broken. Provide 120F or above to all ware wash sinks and 100F or more at the <br /> bar hand sink today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0016364 PR0524395 SCO01 03/30/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />