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SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> W: 304 East Weber Avenue, 3rd Floor, Stockton, CA 95202-2708 <br /> •' Telephone:(209)468-3420 Fur:(209)464-0138 Weh:www.sjgov.org/ehd <br /> CqC FpR�\P <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: 0cc9,YA1N #41,10C-5 P1-a,9 Date: 5-/9_C?G <br /> Address: 206,ow, yr/,t" & City: T/Mvy/ Zip Code: ?5-3?I: <br /> Owner/Operator: ` _ f/74T6C,?-u4 /ti Telephone: 9Z5-5( <br /> Program Element: Program Record:5400 q5-8-?(:3 Inspection Type: <br /> FSB180 Posted -8-YU3 0-Ro Permit Posted C]-Y4&--LL" Reinspection on or After: <br /> The items marked and/or listed below are violations detailed in the California Health&Safety Code(CHSC),commencing§113700. "Major"is a critical violation that <br /> poses an imminent risk to public health. Unless otherwise specified,violations marked"Major"must be corrected immediately or warrant immediate closure of the food <br /> establishment. "Minor"indicates a violation that does not pose an imminent public health risk,but warrants timell correction as noted. <br /> Critical Risk Factors Major Minor The marked violations represent Health&Safety Code Violations and must be corrected as follows: <br /> Improper holding temperature of potentially T n <br /> n hazardous food 1 2 /yl /CF2 Pk4iou A-110E jZSK/fj!wb /,v To (�jpee <br /> E <br /> Inadequate cooking temperatures/practices 3 4 7 �/ <br /> t- StNnn , vIaF ov.6 1SCMOIR&ptfl, <br /> o Improper reheating temperatures/practices 5 6 <br /> 0 <br /> u. <br /> Improper cooling practices 7 8 /j ypQX-� p f e��C l- Xf6zt& *,P /p Qb <br /> Adulturated/Contaminated food 9 10 <br /> c Reused/retumed food 11 12D �R S <br /> eFe7T0t1#rF <br /> o r- Cross contamination or improper handling <br /> o �' x of Food/LJtensils/E ui ment 13 14 (?' RUVtot clQ <br /> u <br /> o Unapproved food source 15 16 y `t&15* 640D5 <br /> SiGV /Q/ RCK7- *004'3 <br /> 0 <br /> rL Improper thawing of potentially hazardous <br /> food 17 18 o5 T J:>&U t D _) 5(&" !/►s t7//�7GL <br /> III employee/cuts/rashes 19 20 <br /> N y C <br /> c Lack of proper hand washing procedure 21 22 <br /> Required sink(s)/dish washing machine <br /> o -� removed,inoperable,inaccessible 23 24 <br /> rL x w Unsanitary Food Facility Conditions- <br /> CriticalMon-CriticalArea 25 26 ©W&A, 7D 967URd1 /a 50gf• wz-�Ie <br /> 0o Hot water not available 27 28 Q I, PFR►VII C-F N [L CTeq. <br /> C I <br /> di Lack of potable water supply 29 30 � <br /> z-"LAVr <br /> Cd <br /> wn <br /> Improper sanitizer concentration/methods/ 31 32 <br /> testing equipment <br /> p <br /> Sewage system failure back up 33 34 B K 10 IS $UC- P�2►�/TvIvC'F L,L, PgU) <br /> a"o c <br /> 3 No operable/accessible toilets 35 36 <br /> Rodent/Cockroach/Other vermin infestation 37 38 ST1�j'E <br /> 1 Z txb ,a 1"G cv r -o <br /> ENVIRONMENTAL HEALTH AND SERVICE CHARGE FEES ARE AUTHORIZED BY RESOLUTION OF SAN JOAQUIN COUNTY BOARD OF SUPERVISORS. ALL <br /> DOCUMENTED CRITICAL HEAL'T'H VIOLATIONS OR REPEAT VIOLATIONS ARE SUBJECT TO A REINSPECTION AND REINSPFCTION FEE. ALL UNPAID CHARGES <br /> ASSOCIATED WITH THE FACILITY OWNER OF RECORD OR APPLICANT SI IALI,BE PAID PRIOR TO THE ISSUANCE OF A PERMIT TO OPERATE. <br /> ITEM/LOCATION TEMP ITEM/LOCATION TEMP ITE11I/I.oCATION TEMP <br /> �P ?IV 3 - <br /> CJ rto, 1A) F,(w,�2! mezym <br /> Food Safety Certification Required: Yes❑ No Time in: /'d / e out: pm <br /> Certificate Issued By: Date:_/_/� Received By: <br /> Name on Certificate: Inspected By: <br /> EHD 16023 - <br /> 3n7/2004 See Reverse Side For Additional Infor tion Pagel of <br />