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_ SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> II 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: /d6ACrf,K-uS Date: /f)-J <br /> Address: A1835- 57RIqTtb Avc Ay 1t it Zip Code: -5'3 3o <br /> Owner/Operator: AR(5T1+V 07-T-0 U(.t� Telephone g/t; <br /> Program Element: r'vG Program Record: �' q/ U�8 Inspection Type: /DAJVA/ <br /> SB180 Posted Permit Posted ;g*es E3 Reinspection on or After: <br /> L <br /> e 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 /> es an imminent risk to public health. Unless otherwise specified,violations marked"Major"must be corrected immediately or warrant immediate closure of the food <br /> ablishment. "Minor"indicates a violation that does not pose an imminent public health risk,but warrants timely correction as noted. <br /> The marked violations represent Health&Safety Code Violations and must be corrected as <br /> Critical Risk Factors Major Minor follows: <br /> Improper holding temperature of <br /> CL potential) hazardous food 1 2 AX+ UtA.<y xUo r <br /> EInadequate cooking 3 4 AJ,4J.X-4A, o <br /> F- temperatures/practices ). t S wQI2C�'D` <br /> v Improper reheating 5 6 <br /> 0 temperatures/practices dR <br /> 0 <br /> LL Improper cooling practices 7 8 <br /> SD/f P �.9f 2 L /s f Gzvsc� S 7-- <br /> Adulterated/Contaminated food 9 10 /v1UGcUT�p zwlJT ,& 44 '%A.4r-. <br /> c <br /> Reused/returned food 11 12 <br /> o m Cross contamination or improper <br /> 0 06 z handling of Food/Utensils/Equipment 13 14 NU too-s/- /{r9#VD 5 $/6,U /N F3i9T#RSM S <br /> u- <br /> oUnapproved food source 15 16 <br /> 0 PaST PRvvfb4b 5/ A15 ,,1e-0A/9 TZ 4y <br /> LL Improper thawing of potentially <br /> hazardous food 17 18 <br /> 06 c III employee/cuts/rashes 19 20 7-Cj A-TU p N IF,,MN/I 5 z <br /> 2Lack of proper hand washing procedure 21 22 5 i 6 e�7Q N I oij A�*uq� *,em/T <br /> 0 a = Required mopes dish washing machine 23 24 1a*D �� f7Y{/ ��4� ,09el4 A/ 4�b <br /> 0 removed, inoperable, inaccessible <br /> U- = LL Unsanitary Food Facility Conditions- 25 26 <br /> Critical/Non-Critical Area A0`E0 06ot= R1`)Lw/jff/4U '9644'Qs <br /> Hot water not available 27 28 <br /> C <br /> N <br /> m06 zLack of potable water supply zs 30 — Q/', 7-6 /SSSfccP, 141 T C'oAr /6 <br /> 0 Improper sanitizer concentration/ 31 32 <br /> methods/testing equipment <br /> Sewage system failure/back up 33 34 <br /> rn - <br /> 3 azs No operable/accessible toilets 35 36 <br /> to > Rodent/Cockroach/Other vermin 37 38 S/1ll /►,� <br /> infestation 1 �U"��l(/ <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/L oCATION TEMP ITEM/LOCATION TEMP <br /> Food Safety Certification Required: ❑ Yes0 Time in: /3,6 am/pm ut: am/pm <br /> Certificate Issued By: /\ Date:_/_/_ Received By: <br /> Name on Certificate: Inspected By: Jk VIA <br /> FOOD PGRM OIR 9/24/07 See Reverse Side For Additional Infor Page 1 of <br />