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CO0026167
EnvironmentalHealth
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1600 - Food Program
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CO0026167
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Entry Properties
Last modified
5/12/2020 2:03:43 PM
Creation date
2/7/2019 12:20:53 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
RECORD_ID
CO0026167
PE
1600
FACILITY_ID
FA0002168
FACILITY_NAME
ST MARYS HIGH SCHOOL
STREET_NUMBER
5648
Direction
N
STREET_NAME
EL DORADO
STREET_TYPE
ST
City
STOCKTON
Zip
95207
APN
10209001
ENTERED_DATE
4/17/2007 12:00:00 AM
SITE_LOCATION
5648 N EL DORADO ST
RECEIVED_DATE
4/17/2007 12:00:00 AM
P_LOCATION
01
P_DISTRICT
002
QC Status
Approved
Scanner
ADMIN
Supplemental fields
FilePath
\MIGRATIONS\E\EL DORADO\5648\CO0026167.PDF
Tags
EHD - Public
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SAN JOA UINCOUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT ®1 'LAINT <br /> OT 1 =�1 <br /> .x 600 East Main Street, Stockton, CA 95202-3029 <br /> t•.: .- •� Telephone:(209)46$-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd COPY <br /> .. <br /> "? FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> i <br /> Name of Facility: Ski VKOt" 'i Wilk SG Date: '.-19-�- <br /> Address: f� q q+rd b City: <+k-44Zip Code: <br /> Owner/Operator: k-A 15 <br /> ,5 Telephone: �Y?- �3 <br /> I <br /> Program Element: j (P2(o Program Record: d l pg Inspection Type: <br /> SEI180 Posted ❑Yes ❑ 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 2ublic health risk,but warrants timely correction as noted. <br /> Critical Risk Factors Me'"r Minor The marked violations re resent Health&Safety Code Vioiations and must be corrected as follows: <br /> Improper holding temperature of potentially 1 2 <br /> r, hazardous food 0- 0 O o 2-(c, tot1 <br /> Inadequate cooking temperatures/practices 3 4 <br /> t~ <br /> o Improper reheating temperatures/practices 5 6 �[ l <br /> 0 <br /> Improper coalingpractices 7 8 a � Y <br /> E t <br /> AdulturatedlContaminated food 9 10 d-L k c <br /> eq <br /> c <br /> Reused/returned food 11 12 <br /> v <br /> o Cross contamination or improper handling 13 14 <br /> o of Food/Utensils/Equipment w 6L <br /> Si) L� �I tsar <br /> v <br /> c Unapproved food source 15 16 <br /> 0 <br /> Improper thawing of potentially hazardous 17 18 ! t <br /> food3 Slr%/I- -t v <br /> Ill employee/cuts/rashes 19 20 ] f es <br /> v °�! O 4 <br /> Lack of proper hand washing procedure 21 22 1�1 �,�� i <br /> A. .W Required sink(s)/dish washing machine 23 24 <br /> o removed,inoperable,inaccessible ..., <br /> rL Unsanitary Food Facility Conditions- <br /> Critical/Non-Critical Area 25 26 0.1�� -tytJ- fj�,3 <br /> er, Hot water not available 27 28 W-L(co-, ut[r_ `� <br /> ! o rat <br /> �3 Lack of potable water supply 29 30 /� <br /> C & Je Grti[C�►� o <br /> 3 ; Improper sanitizcr concentration/methods/ +,. 1 _ Pte- -fir <br /> testing equipment 31 32 1�CC KJ� k r G , ('s <br /> �a�r�t , r 4*• <br /> Sewage system failurelback up 33 34 WV1 ' <br /> G�{� k <br /> w c 1 <br /> au <br /> 3 Nooperable/accesse toilets' 35 36 <br /> % r r n `� <br /> E iblP <br /> > Rodent/Cockroach/Other vermin infestation 37 38 <br /> ENVIRONMENTAL HEALTH AND SERVICE CHARGE FLUS 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 /> ITEM/LOCATION TEMP ITEM/LOCATION TEMP ITEM/LOCATION TEMP <br /> l Food Safety Certification Required: ❑Yes❑ No Time in: J t7. 1 p m Time out: 5C2 1 p m <br /> Certificate Issued By: Date:_I_l� Received By: <br /> Name on CDD ificate: Inspected By <br /> EHD 1&023 <br /> 4f3/2007 See Reverse Side For Additional Information PaseIof <br />
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