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- 4 <br /> OPgcrti \ r SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT C0M ' AINT <br /> 600 East Mair} Street, Stockton, CA 95202-3029 COPY <br /> Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www.s'gov.orglehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: Date: % 4S 0 <br /> Address: City: Zip Code: <br /> owner/Operator: °'' Telephone: 9_0q'- 1*I,r 3 <br /> ,15 <br /> Program Element Program Record: ( Inspection Type: <br /> SB180 Pasted es LINO' Permit Posted IG'"Yes ❑ No Reinspection on or After: bF <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 timely.correction as noted. <br /> The marked violations represent Health&Safety Code Violations and must be corrected as <br /> Critical Risk Factors Ma'orMinor follows: <br /> Improper holding temperature of <br /> CL potentially hazardous food 1 2 G ;7_'�15 _ <br /> E Inadequate cooking 3 4 o f <br /> temperatures/practices <br /> a Improper reheating 5 s <br /> i <br /> 0 <br /> temperaturestpractices <br /> LL Improper cooling practices 7 a <br /> 17tL,Ia I <br /> Adulterated/Contaminated food 9 10 <br /> C <br /> v <br /> Reused/returned food 11 12 <br /> occ <br /> Cross contamination or improper , <br /> °8 z handlingof Food/Utensils/Equipment 13 14 <br /> LL <br /> o Unapproved food source 15 16 <br /> a <br /> LL Improper thawing of potentially 17 18 a r <br /> hazardous food <br /> as Ill employee/cutstraslies 19 20 r <br /> N N = <br /> Lack of proper hand washing procedure 21 22 <br /> = Q` Required sink(s)Idish washing machine <br /> M m .0 removed,inoperable, inaccessible 23 24 <br /> p to <br /> W <br /> L, = LL Unsanitary Food Facility Conditions- 25 2s � <br /> Critical/Non-Critical Area <br /> cn Hot water not available 27 28 <br /> E <br /> a' Lack of potable water supply 29 30 <br /> Improper sanitizer concentration/ 31 32 <br /> methods/testing equi ment <br /> AV41�1 _ _'&",tZi/L =4 _ <br /> i <br /> Sewage system failure/back up 33 34 r <br /> rn - <br /> 3 ots No operable/accessible toilets 35 36 <br /> m m <br /> to 7 Rodent/Cockroach/Other vermin 37 38 <br /> infestation <br /> ENVIRONMENTAL HEALTH AND SERVICE CHARGE FEES ARE AUTHORIZED BY RESOLUTION OF SAN JOAQUIN COUNTY BOARD OF SUPERVISORS, ALL <br /> DOCUMENTED CRITICAL HEALTH VIOLATIONS OR REPEAT VIOLATIONS ARE SUBJECT TO A REINSPECTION AND REINSPECTION FEE. ALL UNPAID CHARGES <br /> ASSOCIATED WITH THE FACILITY OWNER OF RECORD OR APPLICANT SHALL.BE PAID PRIOR TO THE ISSUANCE OF A PERMIT TO OPERATE. <br /> ITEMILOCATION TEMP ITEMILOCATION TEMP ITEM/LOCATION TEMP <br /> f <br /> Food Safe ty Certification Required: Yes❑ No Time in: 7 Time out' pm <br /> Certificate Issued By: Date: I _! _ Received By: <br /> Name on Certificate; Inspected By: <br />€ FOOD PGRVI OiR 9124107 See Reverse Side For Additional Information Page 1 of <br />