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EHD Program Facility Records by Street Name
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1600 - Food Program
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PR0526554
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COMPLIANCE INFO
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Entry Properties
Last modified
6/4/2020 2:40:07 PM
Creation date
6/4/2020 2:38:30 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0526554
PE
1635
FACILITY_ID
FA0018718
FACILITY_NAME
LA PALOMA #2 #4X18616
STREET_NUMBER
2900
Direction
E
STREET_NAME
HARDING
STREET_TYPE
WAY
City
STOCKTON
Zip
95205
APN
14310020
CURRENT_STATUS
01
SITE_LOCATION
2900 E HARDING WAY
P_LOCATION
01
P_DISTRICT
002
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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M <br /> 71CERTIFIED PROFESSIONAL FOOD MANAGER <br /> Designation Has Been Conferred Upon . <br /> YOLANDA BARRAGAN <br /> � Who has met all the <br /> professional requirements for certification in <br /> ACCREDITED PROGRAM <br /> IF nd the,Coslesence for Food Protection <br /> food service safety and sanitation. Atra'i""11.6-1 Standards Institute <br /> #0659 <br /> Exam 1312 Recognized By Conference For Food Protection <br /> {✓ � � Certificate No: 1877531 <br /> --J <br /> / Exam Date: 10/18/15 <br /> Ryan McMillian,Client Services Manager Test Code: 6203061312 <br /> Prometric 1 7941 Corporate Drive,Nottingham,MD 21236 1 800.624.2736 Expires on: 10/18/20 <br /> — — — — — — — — — — — — — — — — — — — — — — — <br /> 6— Cut Here <br /> -OCUS FOOD SAFETY <br /> Maria Guadalupe Prometric <br /> Instructor Score Report <br /> 133 N CARPENTER RD#3 Congratulations! You passed the Certified <br /> MO',DESTO CA Professional Food Manager examination. <br /> 195351 Your Score is as follows: <br /> (209)777-1619 Score Status Exam Date <br /> Iupebel58@9mail.com 92 PASS 10/18/2015 <br /> '.417 (7 DIAS DE LA SEMANA) <br /> r- - <br /> YOLANDA BARRAGAN <br /> I Has n,.'rn,. <br /> YOLANDA BARRAGAN FOOD ANAGER CERTIFICATION <br /> 2606 GALLEY WAY Exam 1312 Recognized By Conference For Food Protection <br /> STOCKTON, CA 95206 I10/18/15 1 <br /> I ID# — Exam Date <br /> I cert# 1877531 Expires on 10118/20 1 <br /> Focus Food Safety-Gamal �� Cut Here <br />
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