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P°."!" SAN JOAQUIN COUNTY <br /> o c <br /> z:` y ENv...ONMENTALHEALTH DEPARTMi...1T <br /> I ` 304 East Weber Avenue, 3'd Floor, Stockton, CA 95202-2708 <br /> ,,�,j� Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: /, ` Date: a -05- -pjs <br /> Address: �y�/ i .)lo), City: Zip Code: q 30 . - p <br /> Owner/Operator: _o� rIJTelephone: 1147 - 716 <br /> Program Element: s- Program Record: RS-esve Inspection Type: <br /> SB180 Posted Yes ❑ No Permit Posted XYes ❑ No Reinspection on or After: a <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 m..r tumor The marked violations re resent Health&Safety Code Violations and must be corrected as follows: <br /> Improper holding temperature of potentially n ,j G _ <br /> n hazardous food 1 2 R-l/k.R-K, LA. Tom- F-00 Al <br /> E <br /> FInadequate cooking temperatures/practices 3 4 0. 0 r- <br /> c Improper reheating temperatures/practices 5 6 b a 30 <br /> 0 <br /> Improper cooling practices 7 8 <br /> Adulturated/Contaminated food 9 10 I'Dl.�,� yyplJn <br /> m -t <br /> v Reused/remmed food 11 12 J fil�Lt+l lNsz ��SY"YT� r' r T 0-�7( <br /> cm Cross contamination or improper handling / <br /> 0 'S of Food/Utensils/Equipment 13 14 i 1 1 v b l G IDS <br /> i� (/7 Q��Lt/O✓� <br /> w `W <br /> c Unapproved food source 15 16 <br /> 0 <br /> Improper thawing of potentially hazardous n <br /> food 17 18 N t�C4Y. i3U t r <br /> III em to ee/cuts/mshes 19 20 � <br /> d$ e P Y - f Grti 17'Qe <br /> Lack of proper hand washing procedure 21 <br /> n <br /> sinks)/dish washing machine 23 24 <br /> o w � removed,ino erable,inaccessible <br /> 4 = Unsanitary Food Facility Conditions- 25 26 <br /> Critical/Non-Critical Area <br /> to Hot water not available 27 28 <br /> c <br /> d N <br /> w oj Lack of potable water supply 29 30 <br /> 3 <br /> to Improper sanitizes concentration/methods/ ' <br /> 31 32 <br /> testing equipment <br /> Sewage system failure/back up 33 34 <br /> v c <br /> m <br /> 3 E No operable/accessible toilets 35 36 <br /> y u <br /> Rod ent/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 ITEWLOCATION TEMP ITEM/LOCATION TEMP <br /> Food Safety Certification Required: ❑Yes ,{2f No Time in: /-16/ a m Time out:_/<Jjr a m/m <br /> Certificate Issued By: Date:_/_/_ Received By: <br /> Name on Certificate: Inspected By: <br /> ERD 1&023 <br /> 3i17a0oa See Reverse Side For Additional Information Pagel of <br />