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Environmental Health Department <br />Time In: <br /> 3:55 pm <br /> 3:00 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: 03/30/2022Name 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 /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: The compressor, compressor pipe, cooling fan inside the walk-in cooler was observed with an <br />accumulation of debris. Maintain cooling equipment clean to protect stored food items from contamination from fallen debris. <br />Correct within three days. <br />------------------------------------------------------------------------------------------------------------------ <br />Observed cardboard used as a liner beside the stove. Remove cardboard as it is a non-cleanable surface. Correct today. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: Observed ice accumulation inside the reach-in freezer located near the mop sink. Remove ice <br />accumulation and clean debris from the freezer within three days. <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Observed wiping cloths on the counter, cutting board prep area, and on the walk-in floor. Keep wiping <br />cloths that may come into contact with food inside a bucket containing sanitizing solution when not in use. Correct today. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0004116 PR0162459 SC001 03/30/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD