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�o qu I , oo SAN JOAQUIN COUNTY <br /> r EN` JNMENTAL HEALTH DEPARTT T <br /> Q a <br /> " 304 East Weber Avenue, 3`d Floor, Stockton, CA 952u2-2708 <br /> Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> ��!FoaNvP FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: ouluo i w oiz pl?'zd,. Date: <br /> Address: 2 S// A)#&4&e City: T�fit` Zip Code: <br /> Owner/Operator: Rjuiv j1 Telephone:(Fes) <br /> Program Element: /601 Program Record:aj A oa 32 g 38 Inspection Type: ;°[,A v <br /> rSB180 Posted D-Yes$l0 Permit Posted 4D-A1e9-$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 violationthat <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 2ose 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 /> M hazardous food 1 2 �7�/Ty J-lb 7` dvi�JC i /1iFlJtJ�%' Pe,,-�L 13,t' let-; <br /> E <br /> Inadequate cooking temperatures/practices 3 4 !/ — . <br /> H 7 ,// .C) 5 tf / 90 <br /> c Improper reheating temperatures/practices 5 6 <br /> 0 <br /> w &` <br /> 64-1 Improper cooling practices 7 8 /r,,, eQV 76 BU <br /> 1 h 2F <br /> / <br /> 04 Adulturated/Contaminated food 9 10 7-f 5 • e-RNIT- CA#v 8E /55uE11,4 /{--7' <br /> C <br /> .2 Reused/retumed food 11 12 io 7L� 0{ �/ <br /> •o <br /> o Cross contamination or improper handling <br /> w °� x of Food/Utensils/Equipment 13 14 �! iP/9�S �rj C 7 <br /> _L_3 <br /> o Unapproved food source 15 16 <br /> 1l F i)u ' r#6 UA) M 4A 15T PAOU 14661 <br /> Improper thawing of potentially hazardous <br /> food 17 18 Snm C l'AT j#<- s I ei ov6 5 7)9 <br /> Ill employee/cuts/rashes 19 20� IV#NU 5,A.,,,_ 1�2�1a G <br /> c lu <br /> Lack of proper hand washing procedure 21 22 <br /> Required sinks)/dish washing machine 23 24 <br /> o removed,inoperable,inaccessible INA04 aL) -5�P #NP )Wke XV061- <br /> u. w Unsanitary Food Facility Conditions- 25 26 }J IKll�lfl�/ <br /> Critical/Non-Critical Area 4T 77-M— j s f4P/,C AVA&e` Cra; t <br /> oa Hot water not available 27 28 <br /> a <br /> �3 Lack of potable water supply 29 30Ab7 pF i Wj�L/E v G� <br /> 3 <br /> Improper sanitizer concentration/methods/ � (¢CcCI <br /> testingequipment 31 32 /LE &"ser, vet ( c-)AfN1�-lE 7NJI5 ] �.l <br /> /f <br /> Sewage system failure/back up 33 34 S llrL�iE l <br /> lu C <br /> Oq <br /> 3 a`t E No operable/accessible toilets 35 36 'J7 '{7tsf'HUsE:L5 CMP• J r1/{, ivtr4i(,l3l19%6A <br /> Rodent/Cockroach/Other vermin infestation 37 38 Fb:�r <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 ITEWLOCATION TEMP T ITEWLOCATION TEMP <br /> l,7/ (30,9 SCJ Y <br /> Food Safety Certification Required: XYes❑ No a in: �. J am/pm Tna out: am/pm <br /> Certificate Issued By: Date:_1_/ Received By: <br /> Name on Certificate: Inspected By: <br /> EHD 16-02-023 <br /> 3/17/2004 See Reverse Side For Additional Infor a ion Pagel of <br />