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COMPLIANCE INFO_2019
EnvironmentalHealth
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EHD Program Facility Records by Street Name
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1600 - Food Program
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PR0523112
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COMPLIANCE INFO_2019
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Entry Properties
Last modified
4/7/2020 11:06:07 AM
Creation date
4/7/2020 11:01:31 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
FileName_PostFix
2019
RECORD_ID
PR0523112
PE
1635
FACILITY_ID
FA0015601
FACILITY_NAME
ERICK CATERING #6M96419
STREET_NUMBER
2440
Direction
S
STREET_NAME
AIRPORT
STREET_TYPE
WAY
City
STOCKTON
Zip
952063342
APN
16913327
CURRENT_STATUS
01
SITE_LOCATION
2440 S AIRPORT WAY
P_LOCATION
01
P_DISTRICT
001
QC Status
Approved
Scanner
SShih
Tags
EHD - Public
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- CERTIFIED PROFESSIONAL FOOD MANAGER <br /> Designation Has Been Conferred Upon <br /> ERICK BOLANOS <br /> Who has met all the <br /> professional requirements for certification in <br /> food service safety and sanitation. <br /> #0659 <br /> n Exam 1512 Recognized By Conference For Food Protection <br /> Certificate No: 1882117 <br /> Exam Date: 11/19/15 <br /> Ryan McMillion,Client Services Manager Test Code: 6203061512 <br /> Prometnc 1 7941 Corporate Drive,Nottingham,MD 21236 i 800.624.2736 Expires on: 11/19/20 <br /> 'ir�rrr�r�trr� <br /> - - - - - - - - - - - - - <br /> Cut Here <br /> Prometric <br /> Score Report <br /> Congratulations! You passed the Certified <br /> RECEIRECEIVE® Professional Food Manager examination. <br /> VED Your Score is as follows: <br /> SE.P *2 9 2016 Score Status Exam Date <br /> ENVIRONMENTAL HEALTH 91 11/19/2015 <br /> PERNNT/SERVICES PASS <br /> r — — — — — — — — —— — — — — — — —— — — — — I <br /> �(Z \L�� C ��Q1iUC � i <br /> This is to OS certif h:,t <br /> wM� b�1 i ERICK B <br /> � q <br /> Zl, Has met the necessary re.^,uirements for <br /> ERICK BOLANOS I I CERTIF61% <br /> 3109 ESTRELLA AVE oo J O i Exam 1512 Recognized By Conference For Food Protection I <br /> STOCKTON, CA 95206 <br /> SZ. 31 12 i D# 000-095228 Exam Date 11/19/15 <br /> cert# 1882117 Expires On 11/19/20 <br /> Focus Food Safety-Gamal �r Cut Here <br />
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