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PQ ! N� SAN JOAQUIN COUNTY <br />'� � c�� ENVIRONMENTAL HEALTH DEPARTMENT <br />304 East Weber Avenue, 3rd Floor, Stockton, CA 95202-2708 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />\,Fob FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: <br />Ck LI /""f X/e#IU F5-12VAMN <br />Date: U <br />Address: <br />5/4 ,S _1— City: STz�4,CM&) <br />Zip Code: 75.203 <br />Owner/Operator: <br />Q L„L,O/4 kU 15 <br />Telephone: S y 7 <br />Program Element: <br />/G Z3 Program Record: 6 Q) 508s06 <br />Inspection Type: e0ca-7Xif <br />SB180 Posted <br />XYes ❑ No Permit Posted Yes ❑ No <br />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 <br />Ma'or <br />Minor <br />The marked violations represent Health & Safety Code Violations and must be corrected as follows: <br />17� r hbkp <br />Improper holding temperature of potentially <br />1 <br />2 <br />R ,/ <br />�M(r D d7Ej t5 /Jc yt N L 57700. C" Yinl ILtf04& �li7Z� <br />o, <br />hazardous food <br />Time in:. am/pm Time out: a7 am/pm <br />Received By:All f1l /I <br />Inspected By: <br />t - <br />Inadequate cooking temperatures/practices <br />3 <br />4 <br />H/%J� S IuK SOI�P Pt<fic 2 15 <br />c <br />Improper reheating temperatures/practices <br />5 <br />6 <br />11"&k,0y <br />0 <br />w <br />Improper cooling practices <br />7 <br />8 <br />0 <br />eu <br />Adulturated/Contaminated food <br />9 <br />10 <br />c <br />v <br />Reused/returned food <br />11 <br />12 <br />o oR G4E�ad+� <br />:fVK Ma6 T eL O 'o U5 <br />o <br />o -�d x <br />Cross contamination or improper handling <br />of Food/Utensils/E ui ment <br />13 <br />14 <br />o <br />a)* 17'�WTVZ 7 <br />w <br />o <br />Unapproved food source <br />15 <br />16 <br />A-1 F _L <br />0 <br />u <br />Improper thawing of potentially hazardous <br />17 <br />18 <br />/r (�R��7 (?Ot<-K(►JGr 01-U1z,(1U4L- /�LRZF 11107— <br />IIO7111 <br />food <br />I <br />IIIemployee/cuts/rashes <br />19 <br />20 <br />�'4UIK& D 7-p S&#L MA) A'1r7KC C-9SfL <br />ti c <br />Lack of proper hand washing procedure <br />21 <br />22 <br />I1 , Q L r OOPJ. C C <br />Required sink(s)/dish washing machine <br />23 <br />24 <br />oo .-- <br />removed, inoperable, inaccessible <br />Unsanitary Food Facility Conditions - <br />25 <br />26 <br />Critical/Non-Critical Area <br />,u <br />c <br />Hot water not available <br />27 <br />28 <br />�i <br />Lack of potable water supply <br />29 <br />30 <br />3 <br />� <br />Improper sanitizes concentration/methods/ <br />31 <br />test ng equipment <br />d c <br />Sewage system failurelback up <br />33 <br />34 <br />m <br />3 <br />No operable/accessible toilets <br />35 <br />36 <br />> <br />Rodent/Cockroach/Other vermin infestation <br />37 <br />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 <br />ITEM/LOCATION <br />TEMP ITEM/LOCATION TEMP <br />17� r hbkp <br />(S <br />o� AI -2 <br />Food Safety Certification Required: I Yes ❑ No <br />Certificate Issued By: F Y ioC2 10 2 <br />Name on Certificate: 2� Nn �/� �14/�/ <br />Date: %/ Y / <br />,�O <br />Time in:. am/pm Time out: a7 am/pm <br />Received By:All f1l /I <br />Inspected By: <br />EHD 16-023 <br />3/17/2004 See Reverse Side For Additional Info yatio Pagel of <br />