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SAN JOAQUIN COUNTY <br />EN. _RONMENTAL HEALTH DEPARTM-AT <br />�big `i 304 East Weber Avenue, 3rd Floor, Stockton, CA 95202-2708 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: <br />1 16 L <br />(1019 f 7r-tP / • L <br />Date: <br />Address: <br />Improper holding temperature of potentially <br />hazardous food <br />City: ! -kff(1 <br />Zip Code: 7� <br />Owner/Operator. <br />i�L,�R <br />(%fi}(ZJ� � <br />Telephone: 8 3k 5oy0 <br />Program Element: <br />, G <br />Program Record: ���� Z Z <br />Inspection Type: /` U rrA C <br />SB180 Posted <br />OYes ❑ No <br />Permit Posted Yes ❑ No <br />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 pose an imminent public health risk, but warrants timely correction as noted. <br />Critical Risk Factors <br />Major <br />Minor <br />The marked violations represent Health & Safety Code Violations and must be corrected as follows: <br />Improper holding temperature of potentially <br />hazardous food <br />1 <br />2 <br />0 r'f # ft -1�66p r p/9 pcf( &MFrZ <br />joz4)6 5 <br />E <br />0Inadequate <br />cooking temperatures/practices <br />3 <br />4 <br />t <br />T �l al t; �� dO D 600 1"116'D11 C -e <br />E- <br />/`Il r <br />` <br />oImproper <br />o <br />reheating temperatures/practices <br />5 <br />6 <br />/� Vi:,141L) <br />v I S L �' Ill 1 ji f�I <br />Improper cooling practices <br />7 <br />8 <br />U 3#6�; kC /94 1, <br />Adulturated/Contaminated food <br />9 <br />10 <br />v <br />Reused/returned food <br />11 <br />12 <br />� d <br />m <br />U. 2 <br />Cross contamination or improper handling <br />of Food/Utensils/Equipment <br />13 <br />�} <br />U <br />% � AII)O &29/%�/U 6A) <br />v <br />Unapproved food source <br />15 <br />16 <br />t' <br />Improper thawing of potentially hazardous <br />17 <br />18 <br />(( + �y <br />�Q r) tz v&j, 4-/q <br />f <br />food <br />i!V/�E 4"W .'C CSO <br />ar a <br />III employee/cuts/rashes <br />19 <br />20Vi1.l <br />�`� �iJ !� i J <br />c <br />Lack of proper hand washing procedure <br />21 <br />2 <br />ro <br />.� <br />Required sink(s)/dish washing machine <br />23 <br />24 <br />o . <br />removed, inoperable, inaccessible <br />k S <br />Unsanitary Food Facility Conditions - <br />25 <br />26 <br />Critical/Non-Critical Area <br />Hot water not available <br />27 <br />28 <br />c <br />� N <br />�3 'Y <br />Lack of potable water supply <br />29 <br />30 <br />':r <br />3 <br />Improper sanitizer concentration/methods/ <br />31 <br />32 <br />testing equipment <br />ar ❑ <br />Sewage system failure/back up <br />33 <br />34 <br />oq <br />3 <br />No operable/accessible toilets <br />35 <br />36 <br />> <br />Roden t/Cockroach/Other vermin infestation <br />37 <br />38 <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 ATERMIT TO OPERATE. <br />ITEM/LOCATION TEMP ITEM/LOCATION <br />TEMP ITEM/LOCATION TEMP <br />Food Safety Certification Required: YYes ❑ No <br />Certificate Issued By: Date: _//_ <br />Name on Certificate: <br />Time in: S`-1 a K, t: /A' Cltw'�am/pm <br />Received By: <br />Inspected By: 0 <br />nnu lb—Use <br />3/17/2004 See Reverse Side For Additional Infor a t i o Pagel of <br />�`l <br />