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SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 304 East Weber Avenue, 3rd Floor, Stockton, CA 95202-2708 <br /> 209 468-3420•Fax: 209 464-0138• Web:www.co.san-joaquin.ca.us/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: 5 �jl�(l 4:5 �; � - &U!/f t Date: e-2r,0f <br /> Address: 22 Z, tir —LDf��, >7 Clt'• Srz-elirM�- Zip Code: F4` <br /> Owner/Operator: ToafP6o1 Telephone: 1t6 o,,-j,3 v <br /> Program Element: Program Record: 574CC53 Zq0 Inspection Type: c3 ,�,, (Ibiv . <br /> SB180 Posted ❑Yes ❑No Permit Posted ❑ Yes ❑No Ali+ Time In:Z--�© Time Out: <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 ublic health risk,but warrants timely 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 <br /> 1, hazardous food 1 2 f.'4 V Ives t-/ Fr <br /> 5 2v t tom/¢ IQfw7v!}i N 841 t r <br /> HInadequate cooking temperatures/practices 3 4 <br /> o Improper reheating temperatures/practices 5 6 <br /> 0 <br /> Improper cooling practices 7 8 Q K jU r=��u tZ/(,J ( ems '3b t^� Lo 6dc.. <br /> Adulturated/Contaminated food 9 10 0� N A (A ��2 vy r 7— 6E, 17 Al-,,I� <br /> oU <br /> c <br /> Reused/returned food 11 12 O 3I R t <br /> � V <br /> o co Cross contamination or improper handling <br /> 0 x of Food/Utensils/Equipment 13 1a <br /> w <br /> c Unapproved food source 15 16 aQ /Vp7- � Q/}� S J'�, W <br /> 0 <br /> �Z. Improper thawing of potentially hazardous 17 18 /V It 4� P6,Zv4l r <br /> food <br /> ,g III employee/cuts/rashes 19 20 <br /> CU F <br /> 5 Lack of proper hand washing procedure 21 22 <br /> Required sink(s)/dish washing machine 23 24 <br /> 0 — removed,inoperable,inaccessible <br /> w x w Unsanitary Food Facility Conditions- <br /> Critical/Non-Critical Area 25 26 <br /> Hot water not available 27 28 <br /> � a <br /> d N <br /> �! Lack of potable water supply 29 30 <br /> 3 � <br /> Improper sanitizer concentration/methods/ <br /> testingequipment <br /> 31 32 <br /> 0 ❑ <br /> Sewage system failure/back up 33 34 <br /> 6n <br /> 3 No operable/accessible toilets 35 36 <br /> 0 0 <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 /> 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 /> Food Safety Certification Required: ❑ Yes ❑ No Reinspection on r e <br /> Certificate Issued By: Date: eceived By: �Y <br /> Name on Certificate: _ �.H.S.: <br /> EHD 16-02-023 <br /> 9/9103 See Reverse Side For Additional I VO <br /> rmati n Pagel of <br />