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U.1 SAN JOAQUIN COUNTY <br /> EN, ONMENTAL HEALTH DEPAM 1T <br /> y 304 East Weber Avenue, 3'd Floor, Stockton, CA 954-z-2708 <br /> • Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> P <br /> JFoFOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: k-eIr t ,d Date: OS <br /> Address: 00 J-+AJ£ City: Zip Code: 2- <br /> Owner/Operator: Cie M a V, 10 Telephone: S6 _ef" <br /> Program Element: 6 Q Program Record: < 3 Inspection Type: S <br /> SB180 Posted ❑Yes ❑No Permit Posted ❑Yes ❑ 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 2ose an imminent public health risk,but warrants timely correction as noted. <br /> Critical Risk Factors Mabe Mroo The marked violations represent Health&Safety Code Violations and must be corrected as follows: <br /> Improper holding temperature of potentially <br /> hazardous food 1 2 Mail PC6L1Q2,0KTA � <br /> E <br /> y Inadequate cooking temperatures/practices 3 4 D <br /> o Improper reheating temperatures/practices 5 6 [; O Q O© 1 <br /> 0 7 <br /> [improper cooling practices 7 9 /V1 i A e (r/., <br /> Adulturated/Contaminated food 9 10 Cao 4 Z,Q. <br /> c4 <br /> c <br /> Reused/retumed food 11 12 df0 <br /> o Cross contamination or improper handling <br /> of Food/Utensils/Equipment 13 14 <br /> o Unapproved food source 15 16 _ it t� <br /> 0 <br /> Improper thawing of potentially hazardous 17 18 �+� <br /> food _ -W� �A K - <br /> Ill employee/cuts/rashes 19 20 �v <br /> ex f V h O V<YI 5 <br /> e •3Lack of proper hand washing procedure 21 22 / Pe <br /> E! T - 5 T e �Otbk <br /> D Required sink(s)/dish washing machine 23 24 <br /> o - removed,inoperable,inaccessible - r -S — p S - K <br /> w° w Unsanitary Food Facility Conditions- <br /> Critical/Non-Critical Area 25 26 r Wlg- S% Ilk . <br /> Hot water not available 27 2e f re - CC, 5 i n k S are i n elre F voK 4 4M <br /> G <br /> 4I Lack of potable water supply 29 30 QS s r } ��q <br /> 3 _ . <br /> Improper sanitizer concentration/methods/ <br /> testingequipment 31 32 socLv ot4srpqw"-1640'Je- ,2 <br /> S-e, <br /> Sewage system failure/back up 33 34 + I _ /1 40 <br /> 3 No operable/accessible toilets 35 36t2 j�t� e L ✓ V <br /> k 1` <br /> un > Rodent/Cockroach/Other vermin infestation 37 38 <br /> c <br /> c,'vt CI_ �clvL 9�. i^e L ♦ c r��5 <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 SI-IALL BE PAID PRIOR TO THE ISSUANCE OF A PERMIT TO OPERATE. <br /> ITEWLOCATION TEMP ITEM/LOCATION TEMP ITEM/LOCATION TEMP <br /> Food Safety Certification Required: xYes ElNo Time in: 17. � im out: /10s m pm <br /> Certificate Issued By: Date:_/_/ Received By: rti <br /> Name on Certificate: �? Inspected By: <br /> EHD 16-02-023 <br /> 3mi2004 See Reverse Side For Additional Information Pagel of_ <br />