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SA N'tJ D A Q U I N Environmental Health Department <br /> I��kiw <br /> —COUNTY <br /> Greorness grows here, Timeln: 215pm <br /> Time Out: 2:28 om <br /> Food Program Official Inspection Report <br /> Name of Facility: CHAMPION THAI RESTAURANT Date: 10/12/2020 <br /> Address: 116 W TURNER RD, LODI 95240 <br /> Owner/Operator: VANICHAPORN, CHARIN Telephone: (209)269-7793 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:This is a follow up I tested dishwasher that was initially at 50ppm. <br /> Dishwasher was run again and sanitizer did nit dispense. <br /> Operator said they will not use dishwasher and will use th 2 compartment sink to wash, rinse and sanitize dishes. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> This is a follow up I tested dishwasher that was initially at 50ppm. <br /> Dishwasher was run again and sanitizer did nit dispense. <br /> Per operator,they will utilize the 2 comp to wash rinse and sanitize dishes. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Charin Vanichaporn, sig not captured <br /> EH Specialist: STEPHANIE RAMIREZ Phone: <br /> FA0006788 PR0505462 SC333 10/12/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />