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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> cYp, Greorne5S grows here, Time In:�50pm <br /> Time Out: 1:50 om <br /> Food Program Official Inspection Report <br /> Name of Facility: CHIM RESTAURANT Date: 07/03/2020 <br /> Address: 439 N MAIN ST, MANTECA 95336 <br /> Owner/Operator: JULLANUNT, SUMET Telephone: (209)665-7890 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/17/2020 <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:Raw chicken at 61 F and raw fish at 45F are placed at room temp on top of non functional 2 D reach in <br /> cooler at the cook line. Provide 41 F or below immediately to all potentially hazardous food by using ice bath as one of <br /> approved method to keep food at 41 F or below till cooler unit repair. I see owner voluntarily discarding the raw chicken and <br /> bringing new batch from the functional cooler at 41 F and owner start to use ice bath to provide good temp for the potentially <br /> hazardous food. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer bucket is not set up yet. Set up bucket with chlorine 100 ppm or more today. Corrected on site. <br /> Chlorine is 200 ppm now. <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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS: I observe 2 flies cords in the back kitchen full of dead flies. Remove cords and start to use any other <br /> approved method for flies control. Corrected. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS: I observe curry sauce container, placed on the bottom shelf underneath raw meat container. Place raw <br /> meat in the bottom shelf and cooked or partially cooked food or produce or dairy products on top shelves today to avoid food <br /> contamination. Corrected on site. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,of, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0001238 PRO161045 SCO01 07/03/2020 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />