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__,-_ &IlIIIIIII11 INoIIooIII MEM _ I !I_ lollV <br /> I SAN JOAQUIN COUNTY <br /> Q z� ENVIRONMENTAL HEALTH DEPARTMENT <br /> $4 { 304 East Weber Avenue, 3`d Floor, Stockton,CA 95202-2708 <br /> No (209)468-3420 No Fax:(209)464-0138 • Web:www.eo.san-joaquin.ca.us/ehd <br /> 9�'=Otiz��p FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: �t t Date: 7121,51 <br /> Address: ! z _ ` E ��9j`> City: S ,CZip Code: <br /> Owner/Operator: L LtS Telephone: <br /> Program Element: Jr. 3 2 Program Record: Inspection Type: )�%'?G� <br /> SB180 Posted ❑Yes ❑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 timely correction as noted. <br /> Critical Risk Factors Major 1441— The marked violations represent Health&Safety Code Violations and must be corrected as follows: <br /> Improper holding temperature of potentially 1 2 <br /> a hazardous food <br /> Inadequate cooking temperatures/practices 3 4 I <br /> o f vl r c S <br /> c Improper reheating temperatures/practices 5 6 2 L <br /> 0 <br /> w <br /> Improper cooling practices 7 8 <br /> Adulturated/Contaminated food 9 10 C ��II Ct� 1 <br /> � fh <br /> c <br /> Reused/returned food 11 12 <br /> b <br /> ° ° Cross contamination or improper handling <br /> o a 13 14 <br /> o x of Food/Utensils/Equipment <br /> w <br /> o Unapproved food source 15 16 <br /> 0 <br /> k4l Ill C a 1'P 0661M <br /> w Improper thawing of potentially hazardous <br /> 17 18 <br /> food <br /> Ill employee/cuts/rashes 19 20 <br /> a� a <br /> a Lack of proper hand washing procedure 21 22 <br /> m <br /> Required sink(s)/dish washing machine 23 24 <br /> o removed,inoperable,inaccessible C C t� e ✓1 of I $1< <br /> w x w Unsanitary Food Facility Conditions- 25 26 <br /> Critical/Non-Critical Area ( tirt )/- A I <br /> eo <br /> Hot water not available 27 28 <br /> � K <br /> Lack of potable water supply 29 30 <br /> 3 c <br /> � Improper sanitizer concentration/methods/ <br /> testing equipment 31 32 <br /> o Sewage system failure/back up 33 34 JN(- l C-1f <br /> C e o . <br /> 3 68 B No operable/accessible toilets 35 36c S ✓h <br /> Hetolsjosti <br /> `" 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 /> ITEWI,OCATION TEMP ITEM/LOCATION TEMP ITEM/LOCATION TEMP <br /> tL4-IK;K -v-eel <br /> —�ar�� <br /> 1i -ILU I 1LIidvr <br /> Food Safety Certification Required: Yes El Time in: /1()% 2 m m Time out: ! pm <br /> Certificate Issued By: `O��' Date:_/_/_ Received By: <br /> Name on Certificate: Inspected By:/ �1 <br /> EHD 16-02-023 <br /> 3/17/2004 See Reverse Side For Additional Information Pagel of <br />