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SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT PLMNT <br /> CD141 <br /> 600 East Main Street, Stockton,CA 95202-3029 <br /> COPY <br /> Telephone: 209 468•-3420 Fax: 209 464-0138 Web: www.sjgov.org/ehd <br /> /ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: (51- Date: 5-e-T Cl <br /> Address: 1 ,S q 7 l2�B2Ttca+� City: Zip Code: QS�� <br /> OwnerlOperator: � Telephone: c/G y <br /> x4 6e, 3- <br /> program Element: Program Record: ea o Z6 .38,1 Inspection Type: Cca-s ,,, <br /> SB180 Posted es ❑No Permit Posted Yes ❑ No 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 timely correction as noted. <br /> Critical Risk Factors Major Mi— The marked violations represent Health&Safety Code Violations and must be corrected as follows: <br /> Improper holding temperature of potentially 1 2 %I p' <br /> a hazardous food e0f" 419IA/ IVT� % 1�5��1719ft/�` d/1J <br /> E <br /> U Inadequate cooking temperatures/practices 3 4 pr S e6e C11-/!41 Q u <br /> FAIV t\- <br /> i c <br /> Improper reheating temperatures/practices 5 6 0 <br /> Cu L /9tid y IlvTtD ! 1 � r. /T o&CP cc R <br /> w <br /> improper cooling practices 7 8 <br /> Adulturated/Contaminated food 9 10 s �, .1psQ'--Creew <br /> on <br /> C <br /> - Reusedlreturned food 11 12 60 M 14 K/PWV <br /> .o Its <br /> o c <br /> o Cross contamination or improper handling <br /> u. <br /> x ofFood/Utensils/Equipment 13 14 �N 76 <br /> o Unapproved food source 15 16 1 N 4 <br /> 0 <br /> Improper thawing of potentially hazardous <br /> c, food 17 16 1�CF V-6612-3LEJ/IOl,ls/ <br /> III employee/cuts/rashes 19 20 AOJ <br /> y N C <br /> Lack of proper hand washing procedure 21 22 N <br /> 4 x o- t Required sink(s)/dish washing machine <br /> 23 24 <br /> removed,inoperable,inaccessible ./ <br /> ry 7C Unsanitary Food Facility Conditions- 25 26 n' ,� <br /> Critical/Non-Critical Area 1lelk/ W 5 2EATC i� 5-25-02 CM+o� <br /> Hot water not available 27 28 I t RJJJ 1TF ( C ) LC! <br /> ` c I <br /> TO <br /> 9 d 'Y Lack of potable water supply 29 3C1 , Zan 5 1-(1 A CA <br /> 3 ° improper sanitizer concentration/methods/ <br /> v <br /> � testing equipment 31 32 <br /> Sewage system failurelback up 33 34 !-------T <br /> . cn •- A <br /> 3 E No operable/accessible toilets 35 36 <br /> `) Rodent/Cockroach/Other vermin infestation 37 38 <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 /> {i ASSOCIATED WITH THE FACILITY OWNER OF RECORD OR APPLICANT SHALL BE PAID PRIOR TO THE ISSUANCE OF A PERMIT TO OPERATE. <br /> i ITEM/LOCATION TEMP WWLOCATION TEMP ITEM/LOCATION TEMP <br /> a <br /> Food Safety Certification Required: ) Yes❑ No Time in: 3: !pm Tim ou amlpm <br /> 1 <br /> r Certificate Issued By: Date: S 1Ir Received By: <br /> Name on Certificate: �11fQL-4 cm 0 ER2 eRa Inspected By: <br /> EM 16023 r <br /> 4/3/2007 See Reverse Side For Additional Information Page Iof <br />