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COMPLIANCE INFO_2010-2019
EnvironmentalHealth
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1600 - Food Program
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PR0506353
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COMPLIANCE INFO_2010-2019
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Entry Properties
Last modified
8/19/2020 3:24:43 PM
Creation date
12/8/2018 4:20:45 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
FileName_PostFix
2010-2019
RECORD_ID
PR0506353
PE
1626
FACILITY_ID
FA0007363
FACILITY_NAME
IHOP #1708
STREET_NUMBER
3120
STREET_NAME
NAGLEE
STREET_TYPE
RD
City
TRACY
Zip
95304
APN
21205045
CURRENT_STATUS
01
SITE_LOCATION
3120 NAGLEE RD
P_LOCATION
03
P_DISTRICT
005
QC Status
Approved
Scanner
JCastaneda
Supplemental fields
FilePath
\MIGRATIONS\N\NAGLEE\3120\PR0506353\COMPLIANCE.PDF
QuestysFileName
COMPLIANCE
QuestysRecordDate
7/30/2015 9:33:10 PM
QuestysRecordID
2738596
QuestysRecordType
12
QuestysStateID
1
Tags
EHD - Public
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F <br /> ap,4141!lY, � j <br /> SAN JOAQUIN COUNTY <br /> a` ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: �� / Date: <br /> Address: 3/ Z0 N46-z*f P City: 7,1q Zip Code: (?53.0 <br /> nerlOperator: S Ut Tet4u O T C'o Telephone: <br /> Program Element: G Program Record: p 3 Inspection Type: <br /> B180 Posted Ves ❑ No Permit Posted es ❑No Re-Inspection on or After: <br /> C'►+? t_cs � -��,v K �li �2ED c5ti Ta P o. ,�� - ��- � ��-T�t, <br /> i <br /> 4 <br /> .� ? }3R•M!`�y !q �:� .yv ;, k � F," >f61i1 t�[CI' �.008t1t11' '. Temperature': <br /> IE9iA:1`tocafior- r pei�tie,' <br /> boa -0 (-,P y li, K IOU. t% 3 <br /> aq(1T a '39 bbl rmTgu - s b <br /> pa SRT `I 6Let8 <br /> -` ,..�Fooc!5afetYyCei#ifi ;" ��fau'fity Nat Watar.Temperatirre ':,, e War&"shing . <br /> Name: 4 u� Hand Sink: tr�, `F Chlorine: 2C(0 ppm Heat: "F <br /> Exp.Date: 5-� f l arewashing Sink: `F Quat.Amm.: ppm Other: °F <br /> Received By I Title: <br /> EH Specialist: one: <br /> Time in: Q Time Out: Co'V� Page.,of <br /> EHD 56-23{2nd pg} 07129/09 FOOD PROGRAM OIR CONTINUATION <br />
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