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Environmental Health Department <br />Time In: <br />12:52 pm <br />12:04 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: HEWITT, CHARLES TURNER <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1447 HISTORICAL PLAZA WAY, MANTECA 953365065 <br />Date: 08/07/2023Name of Facility: CHUCK'S PLACE <br />Reinspection on or after: 08/21/2023 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br />OBSERVATIONS: Back hand sink is lacking soap and paper towels. Soap and paper towels dispensers are removed. Hand <br />sink station is not used by employees to wash hands. Provide soap and paper towels from dispensers today. <br />Back hand sink is totally blocked by top load freezer. Remove the freezer for full accessibility of the hand wash station. <br />Correct today. <br />Bar hand sink is lacking paper towels. Provide paper towels today. Repeated violation. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: Left 2 D reach in cooler/ under prep table with diced and sliced tomatoes held on, at cooking area, walk <br />in cooler, back 2 sliding D cooler, have temp at 63F, 61F, 46F and 49F respectively. Provide 41F or below to all cooling units <br />and food items held on today. <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: I couldn't verify and check valid food manager certificate and all employees food handler cards. Provide <br />valid food manager certificate within 60 days and all employees food handler cards within 30 days to gfahmy@sjgov.org <br />One employee is not aware that the prep sink is only used to wash / thaw food and should not be used to wash hands. I <br />coach employee on the importance to use the prep sink for food only and to wash hands in the hand sink to avoid any <br />potential contamination. <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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0016364 PR0524395 SC001 08/07/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD