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Aq '" SAN JOAQUIN COUNTY <br /> EwiRoNMENTAL HEALTH DEPARTM-1N//T <br /> I <br /> (" 304 E Weber Avenue 3d Floor Stockton a CA 95202-2708 <br /> (209)468-3420•Fax:(209)464-0138• Web:www.co.san-joaquin.ca.us/ehd <br /> c9�iFOPt•'`P <br /> —� FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: V\p^ Date: Crj <br /> Address: ck City: f V1 ,tW=a Zip Code: <br /> Owner/Operator: VA'e-P ( Telephone: — I Z <br /> Program Element: Program Record: Inspection Type: itVNA <br /> 513180 Posted ❑Yes ❑No Permit Posted []Yes ❑ No Time In: Time Out, <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 poses <br /> 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.or mrmr The marked violations represent Health&Safety Code Violations and must be corrected as follows: <br /> Improper holding temperature of potentially 1 � <br /> n hazardous food 1 2 A0'� u (i xi ^ <br /> E <br /> <�� Q�oUI l L12 <br /> r Inadequate cooking temperatures/practices 3 4 � <br /> F <br /> e Improper reheating temperatures/practices 5 6 <br /> e <br /> r` Improper cooling practices 7 8 <br /> WCJI-✓ 46 CAM 11-W <br /> m Adulturated/Contaminated food 9 10 <br /> e a... <br /> aReused/returned food 11 12 Dos ,•,t- JA&I , W L.( t,, <br /> Cross contamination or improper handling <br /> e °a = ofFood/Utensils/ ui mmt 13 14 rU JvrXl� S` Y15� <br /> 0 <br /> Unapproved food source 15 16 <br /> e <br /> w Improper thawing of potentially hazardous , <br /> 7 <br /> food , 18 I rJv�d..i St- — l0 cr dam✓( (y,( . f1 rt w S, <br /> i e7) a Rlemployee/cuts/rashes 19 20 C r� z�4lJtt"efS• <br /> Iack of proper hand washing procedure 21 22 <br /> _ Required sink(s)/dish washing machine <br /> e _ removed,inoperable,inaccessible 23 24 <br /> V \ <br /> ti tE � Unsanitary Food Facility Conditions- 25 � <br /> CriticaVNon-Critical Area / NM.JC. yr•v (XFM"C� �(/vl, <br /> e Hot water not available 27 28 &4A 1.� .'- «� <br /> Lack of potable water supply 29 30 <br /> 3 H Improper sanitizer concentration/methods/ 31 32 <br /> testingequipment 'r 11 G ✓ <br /> u e Sewage system failurelback up 33 34 <br /> 3 01) E No operable/accessible toilets 35 36 <br /> V V <br /> m Rodent/Cockmach/Other vermin infestation 37 38 <br /> ENVIRONMENTAL HEALTH AND SERVICE CHARGE FEES ARE AUTHORIZED BY RESOLUTION OF SAN JOAQUIN COUNTY BOARD OF SUPERVISORS. ALL DOCUMENTED <br /> CRITICAL HEALTH VIOLATIONS OR REPEAT VIOLATIONS ARE SUBJECT TO A REINSPECTION AND REINSPECTION FEE. ALL UNPAID CHARGES ASSOCIATED WITH THE <br /> 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 �>-Reinspection on r. <br /> 11 <br /> Certificate Issued By: Date:_/_/_ Received y: "L <br /> Name on Certificate: E.H.S.: <br /> EM is-oznxs <br /> w2no3 See Reverse Side For Additional Information Pagel of� <br />