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SAN JOAQUIN COUNTY <br /> CIIPLMNT <br /> x ENVIRONMENTAL HEALTH DEPARTMENT COPY 14 ;, � :,+ <br /> 'p �I 304 East Weber.Avenue 3r1 door, Stockton CA 95202-2708 <br /> j . Telephone: (209)468-3420 Fax: (209)464-0138 Web: www.sjgov.org/ehd <br /> i <br /> rFOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: <br /> p <br /> y Coate: / LI <br /> Address: <br /> City: fU' ;. /1/L�t. '_ Zip Code!! <br /> OwneNOperator: Telephone:. — j <br /> Program Element: ` Program ecord: ��: ( :., Inspection Type: �ij � ,r j <br /> 1 SB180 Posted ❑ Yes ❑ No Permit Posted ❑Yes ❑ No 4 Reinspection on or After <br /> The items marked and/or listed below are violations detailed in the California Health&Safety Codel(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 /> 1 Critical Risk Factors Main, Min— The marked violations represent Health&Safety Code Violations and must be corrected as follows: i <br /> Improper holding temperature of potentially <br /> hazardous food 1 2 <br /> e I <br /> Inadequate cooking temperatures/practices 3 4 <br /> I <br /> e <br /> Improper reheating temperatures/pl-actices 5 6 I Vii' <br /> jImproper cooling practiets 7 8 <br /> Adulturated/Contaminated food 9 to <br /> Reusedlretumed food 11 12 <br /> v ff i <br /> o r Cross contamination or improper handling i J F <br /> l ° of Food/Utensils/Equipment 13 14 <br /> Unapproved food source 15 16 <br /> I improper thawing of potentially hazardous17 18 <br /> food r �� <br /> 111 employee/cuts/r2shes 19 20F! <br /> - � VA I <br /> '� � Lack of proper hand washing procedure 21 22 pi G <br /> Required sink(s)/dish washing machine 23 24 <br /> oremoved,inoperable,inaccessible <br /> y � Unsanitary Food Facility Conditions- <br /> Critical/Non-Critical Area 25 26 <br /> Hot water not available 27 28 <br /> ; tack of potable water supply 29 30 l� } <br /> 3 U lmproper sanitizer concentration/methods/ 3i 32 l <br /> testing equipment e <br /> i - <br /> Sewage system failure/back up 33 34 h <br /> 3 � E No operable/accessible toilets 35 36 l <br /> > Rodent/Cockroach/Other vermin infestation 37 38 <br /> ENVIRONMENTAL HEALTH AND SERVICE CHARGE FEES ARE AUTHORIZED BY RESOLUTIOpN OF SAID JOAQI1IN COUNTY BOARD OF SUPERVISORS. ALL i <br /> DOCUMENTED CRITICAL HEALTH VIOLATIONS OR REPEAT VIOLATIONS ARE SUBJECTTOAfREthSPECTION AND REINSPECTION TEE. ALL UNPAID CHARGES <br /> ASSOCIATED WITH THE FACILITY OWNER OF RECORD OR APPLICANT SHALL BE PAID PRIOR TO T`HE ISSUANCE OF A PERMIT TO OPERATE. <br /> ITEM/LOCATION TEMP ITEM/LOCATION `TEMP ITENi/LOCATiO\' TEA'IP <br /> Food Safety Certification Required: ❑Yes❑ No Time in-/ - a m-Li5 � Time out: a�ml�� k <br /> Certificate Issued By: Date:_I_/. Received By: `I`/, <br /> Name on Certificate: ' inspected By 1� �!1,do�} F <br /> EHD 16-023 - <br />