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/Aa Co SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 304 East Weber Avenue, 3'd Floor, Stockton, CA 95202-2708 <br /> " Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> C•. .,.,, ... <br /> ' .L-q `� / FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: 5 j rr ,b &4GR1,4w sio-R 0-t Date: 1-0-o"? <br /> Address: 1381 (,A) r s� City: Zip Code:R � <br /> Owner/Operator:U I Re l L./v R , C$Co&g Telephone:q 3 „�23 1 <br /> Program Element: 1 (p O 1 Program Record: 5 R00 41 TO 8 1 Inspection Type: PkAAJC#,Ze.< <br /> SB180 Posted Q-V4-�❑ No Permit Posted f''rtsEl 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 Minor The marked violations represent Health&Safety Code Violations and must be corrected as follows: <br /> Improper holding temperature of potentially <br /> a hazardous food 1 2 �vT �� !�c U k B 7-/4 -M <br /> 0 Inadequate cooking temperatures/practices 3 4 O� T�:R PJ,l9n1�/SrE�'� yr�d - <br /> F- <br /> oImproper reheating temperatures/practices 5 6 4),L F Q LA l PmEµ,; /5 /V&k) <br /> o �IU17 C�onr►+1FQ�it9L <br /> v. <br /> Improper cooling practices 7 8 <br /> Adulturated/Contaminated food 9 10 2 (�� _2 S <br /> on <br /> c <br /> Reused/returned food 11 12 <br /> o Cross contamination or improper handling <br /> c of Food/Utensils/Equipment 13 14 <br /> � r''l T7-2 $r-T" <br /> o Unapproved food source 15 16ob i-1 *jug0419/7/ r3" <br /> 0 <br /> �- Improper thawing of potentially hazardous <br /> food 17 ,6 r T w rr: 7- 3 VO^IP SINK T a <br /> Ill employee/cuts/rashes 19 20 7/'D L� <br /> a� c <br /> c Lack of proper hand washing procedure 21 22tv .041- <br /> 'T S <br /> Required sink(s)/dish washing machine 23 24 <br /> o •� removed,inoperable,inaccessible 2 77{x' pl V(�-66-7-ei31.E C00J-,--e VU 7- <br /> Lt. y w Unsanitary Food Facility Conditions- 25 26 p <br /> Critical/Non-Critical Area 4 IU(T 7 Gu-)2K <br /> i <br /> Hot water not available 27 28 <br /> � c <br /> tack of potable water supply 29 30 0 ki-7UR N TO -300 LC,)6-/3F 2 6116 <br /> C <br /> 3 Improper sanitizer concentration/methods/ 2 <br /> testing equipment 31 32 o A.)t4 1, OR R All T (�� �l ZZy <br /> Sewage system failure/back up 33 34 P K (� S T61eE-LC- enl /�c `7 /9 LID 0 1,44 0U- <br /> � c <br /> oq <br /> 3 No operable/accessible toilets 35 36 A4,- PM�Qlodkc / <br /> `n > Roden t/Cockroach/Other vermin infestation 37 38 <br /> O K Td 755uE PEer�ttrG/VL�E �ti s A�Q <br /> ENVIRONMENTAL HEALTH AND SERVICE CHARGE FEES ARE AUTHORIZED BY RESOLUTION OF SAN JOAQUIN COI;\ry 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 TEM P <br /> S� <br /> 1&4f2A f3lcr 3 took nn <br /> Food Safety Certification Required: ❑Yes[flo `►/) Time in: / -Z a pm Tirpe out: am/pm <br /> Certificate Issued By: Date:_/ / Received By: i <br /> Name on Certificate: Inspected By: <br /> EHD I6-023 <br /> 3/17/2004 See Reverse Side For Additional Inform io Pagel of <br />