Laserfiche WebLink
SAN.JOA UIN COUNTY <br /> Q 5 <br /> EN- "`RONMENTAL HEALTH DEPART*":NT k(,QS co <br /> 304 E&eoWeber Avenue, 3rd Floor, Stockton, CA 9-.e02-2708 e73$, 7PP5 ' <br /> Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehda� <br /> c <br /> FOOD PROGRAM OFFICIAL INSPECTIONREPORT <br /> Name of Facility: "� 1/tsD- Cl�1'. W - `5 Date: <br /> Address: City: J tj Zip Code: -*- <br /> Owner/Operator. r 0 "�� Telephone: T73%- Sb <br /> Program Element: Program Record: Inspection Type: FIAUILIt <br /> SB180 Posted Dies El 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 pose an imminent public health risk,but warrants time) correction as noted. <br /> Critical RISk Factors m.or Mme. Ae marked violations represent Health&Safety Code Violations and most be corrected as follows: <br /> Improper holding temperature of potentially <br /> y 1 2 <br /> hazardous food <br /> Inadequate cooking tertrpmtures/practices 3 4 'r�1��Y1� •�N-MI ISI6 D- tAh �. �1 6 <br /> � <br /> o Improper reheating temperatures/practices 5 6 V71N� � f�r`�1J✓"� / `•71 rho <br /> 0 <br /> u, <br /> Improper cooling practices 7 8 <br /> (,OJJT►}til kul- N+4w%E . aueT <br /> Adulturated/Contaminated food 9 10 <br /> m 1 <br /> Reused/returned food 11 12 MI) slak r�lvl'V lPftr Orz'7G <br /> a <br /> c w Cross contamination or improper handling 13 14 .\ <br /> T of Food/Utensils/FAuipment Agmi' �rA) <br /> c Unapproved food source 15 16 W T MUST- <br /> 0 <br /> m Improper thawing of potentially hazardous <br /> 17 16 <br /> food <br /> c <br /> IT employee/cuts/rashes 19 20 C641.\vou-11 eu�►�r�t••rte t LI'tW <br /> Lack of proper hand washing procedure 21 22 <br /> aRequired sink(sydish washing machine 23 24 /� qi <br /> 0o ff removed,inoperable,inaccessible Matto ay to,t" <br /> u. _ Unsanitary Food Facility Conditions- 25 26 <br /> Critical/Non-Critical Area g1✓t 40 1 <br /> m Hot water not available 27 28 <br /> c <br /> v N <br /> 3l Lack of potable water supply 29 30 <br /> 3 <br /> m Improper sanitize*concentration/methods/ <br /> testingequipment <br /> 31 32 <br /> Sewage system failure/back up 33 34 <br /> v c <br /> m <br /> No operable/accessible toilets 35 36 <br /> ,�z� �l <br /> r" Rodent/Cockroach/Other vermin infestation 37 38 nK Ct VT :Rao <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: ;-T�yes❑ No �,, Time in:�0 pm Time out: p <br /> Certificate Issued ey: V Date:L/A/�i Received By: <br /> !� i <br /> Name on Certificate: l 7 I n a - Inspected B . � e- <br /> EHD 16-02-023 <br /> 3r17¢ooa See Reverse Side For Additional Information Pagel of <br />