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SAN JOAQUIN COUNTY <br /> i ENVIRONMENTAL HEALTH DEPARTMENT <br /> 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: .V <br /> Date: 7 �7 baa <br /> Address: 911 /l_- City: Zip Code: <br /> Owner/Operator: <br /> Telephone: 7 g-&0 <br /> Program Element: Program Record: Inspection Type: <br /> SB 180 Posted ❑Yes ❑ No Permit Posted ❑Yes ❑No Reinspection on or After: <br /> The items marked and/or listed below are violations detailed in the Califamia 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 ria or Minor The marked violations re resent Health&Safety Code Violations and must be corrected as follows: <br /> Improper holding temperature of potentially 1 2 <br /> hazardous food / <br /> E E��tLtc� L�/C� Fi2! <br /> d Inadequate cooking temperatures/practices 3 4 <br /> F <br /> o Improper reheating temperatures/practices 5 6 <br /> 0 <br /> u <br /> Improper cooling practices 7 8 r1,rl.� �N'cQ„�./� (�[!'[� Lt- <br /> Adulturated/Contaminated food 9 10 rtQQ,{ <br /> m <br /> 17 <br /> c <br /> Reused/retumed food 11 12 a, <br /> 0 <br /> a Cross contamination or improper handling <br /> o a 3 4 <br /> o T of Food/Utensils/Equipment <br /> u. <br /> o Unapproved food source 15 16 <br /> 0 <br /> �+- Improper thawing of potentially hazardous 17 18 •/— 'u "" - <br /> food <br /> F III employee/cuts/rashes 19 20 <br /> v c <br /> Lack of proper hand washing procedure 21 22 <br /> m <br /> S _T Required sink(s)/dish washing machine <br /> 23 24 <br /> o _ removed,inoperable,inaccessible <br /> a = 4 Unsanitary Food Facility Conditions- 25 26 <br /> Critical/Non-Critical Area <br /> a0 Hot water not available 27 28 <br /> c <br /> d N <br /> � �^ .-. lack of potable water supply 29 30 <br /> 3 <br /> h Improper sani[izer concentration/methods/ 31 32 <br /> testing equipment <br /> Sewage system failure/back up 33 34 <br /> v c <br /> m <br /> 3 oS E No operablelaccessible toilets 35 36 <br /> to > 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 OF A PERMIT TO OPERATE. <br /> ITEM/LOCATION TEMP ITEM/LOCATION TEMP ITEM/LOCATION TEMP <br /> Food Safety Certification Required: Yes❑ No �Q��) Time in:l Ipm Time ou G/pm <br /> Certificate Issued By: Date:_/_/_ \ r Received By: '�' <br /> Name on Certificate: Inspected By: <br /> mm 16-023 <br /> 3/17/2004 See Reverse Side For Additional Information Page l of <br />