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U1-SAN JOAQUIN COUNTY <br /> 0........... C <br /> EN v IRONMENTAL HEALTH DEPARTN._AT <br /> 304 East Weber Avenue, 3"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: �lfv- Sl/,VC-RS Date: -?( --07— <br /> Address: IS17Y City: v Zip Code: <br /> Owner/Operator: 4OP6- -/O f&) 5/(U6115 14,e Telephone: <br /> Program Element: �S Program Record: M6 14115 Inspection Type: /,( Y-��-(� <br /> SB180 Postedy YesA No Permit Posted Yes❑ No 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 pow an imminent public health risk,but warrants timely correction as noted. <br /> Critical Risk Factors m.'., minor The marked violations represent Health&Safety Code Violations and must be corrected as follows: <br /> Improper holding temperature of potentially 1 2 <br /> c, hazardous food © ONS 1 E 1-5<y <br /> E <br /> Fe- Inadequate cooking temperatures/practices 3 4 IN TziF Room E p,�/•l4CE H SS�A.G� <br /> c Improper reheating temperatures/practices 5 6 7 <br /> o J <br /> a M.� <br /> Improper cooling practices 7 B �f'✓�` �/v c"O�� DAIS bl�a <br /> z✓E-t rC J [i f-'C' S�Q �� <br /> Adultumte&Contaminated food 9 10 <br /> c n <br /> Reused/retumed food 11 12 MIS/T l ps <br /> v <br /> c " Cross contamination or improper handling 13 14 <br /> 0 S of Food/Utensils/Equipment /S 60C / T <br /> Unapproved food source 15 16 <br /> PP tI I -T-6J <br /> a Improper thawing of potentially hazardouse� <br /> food 17 ,8 JMi &,AC-55 JOD 9 D157,Pelu5ef H01-v(5-oz <br /> Ill employee/cuts/mshes ,s zo /S /U E EieE 721 Oft /5 <br /> Lack of proper hand washing procedure 21 22t4 46g PRop6e <br /> m <br /> v ° T Required sink(s)/dish washing machine 23 24 <br /> o � removed,inoperable,inaccessible <br /> y Unsanitary Food Facility Conditions- /, L k/,l <br /> CriticaVNon-Critical Area 25 26 IIJ 57174'k-57174'k- 4119 o 1?.1J <br /> ca Hot water not available 27 28 <br /> e <br /> V N <br /> n Lack of potable water supply 29 30 <br /> 3 <br /> m Improper sanitizer concentration/methods/ <br /> testingequipment <br /> 31 32 <br /> Sewage system failure/back up 33 34 <br /> v c <br /> m <br /> 3 yl+ E No operable/accessible toilets 35 36 <br /> v <br /> m > Rodent/Cockroach/Other vermin infestation 37 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 OFA PERMIT TO OPERATE. <br /> ITEM/LOCATION TEMP ITEM/LOCATION TEMP ITEM/LOCATION TEMP <br /> Food Safety Certification Required: s No T I m a in: -3 1p Time out: JamPi m <br /> Certificate Issued By: /I rte: —lOy ceived By: <br /> Name on Certificate: ♦ �� V-a k Ear 1A X3 nspected By: (/ <br /> EHD 1"23 <br /> 3/17/2a(,1 See Reverse Side For Additional Info t on Pagel of <br />