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COMPLIANCE INFO_2016-2017
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PR0160437
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COMPLIANCE INFO_2016-2017
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Last modified
10/1/2020 4:35:15 PM
Creation date
7/9/2020 10:34:02 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
FileName_PostFix
2016-2017
RECORD_ID
PR0160437
PE
1625
FACILITY_ID
FA0001502
FACILITY_NAME
TAVY'S ANGKOR RESTAURANT
STREET_NUMBER
1415
STREET_NAME
ROSEMARIE
STREET_TYPE
LN
City
STOCKTON
Zip
95207
APN
11017006
CURRENT_STATUS
02
SITE_LOCATION
1415 ROSEMARIE LN STE C
P_LOCATION
01
P_DISTRICT
002
QC Status
Approved
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JCastaneda
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EHD - Public
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Pgtltly San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA95205-6232 <br />c9�iFoaa�� <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sj oq v.org/ehd <br />Food Program Official Inspection Report <br />Facility Name and Address: ANGKOR RESTAURANT, 1415 ROSEMARIE LN, STOCKTON 95207 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />OBSERVATIONS <br />Name on Food Safety Certificate: Tavy Sila Expiration Date: February 13, 2019 <br />Warewash Chlorine (Cl): 0 ppm Heat: ° F <br />Quaternary Ammonia (QA): ppm <br />FOOD ITEM -- LOCATION TEMP ° F -- COMMENTS <br />1 door true -- customer -- 37.00° F <br />1 door BA -- kitchen -- 1.00° F <br />1 door prep -- kitchen -- 36.00° F <br />NOTES <br />Closed on Wednesday <br />Water/Hot Water Ware Sink Temp 122 ° F <br />Hand Sink Temp 118 ° F <br />1 door true (glass door) -- customer -- 41.00° F <br />1 door BA (glass door) -- kichen -- 38.00° F <br />rice — pot -- 160.00° F <br />The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: <br />EH Specialist: MARIBEL FLOHRSCHUTZ <br />Name and Title: Tavv Sila, owner <br />Phone: (209) 953-7817 <br />FA0001502 PRO160437 SCO01 05/05/2016 <br />EHD 16-23 Rev. 06/30/15 Page 4 of 4 Food Program OIR <br />
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