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SAN JOAQUIN COUNTY <br /> y ENVIRONMENTAL HEALTH DEPARTMENT <br /> 304 East Weber Avenue, 3rd Floor, Stockton, CA 95202-2708 <br /> (209)468-3420■Fax:(209)464-0138 • Web:www.co.san-joaquin.ca.us/ehd <br /> ,a- <br /> C"z` ` FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: (r0-' 'C-l` Date: 2'&,•(;y <br /> Address: `Z Z 4) L r!Jb S7 City: -S;i�ve-x-/z�, Zip Code: '7r,a,C <br /> Owner/Operator: 0w/ p15/<0i� Telephone: 9)4 63/-J IT <br /> Program Element: Program Record:lj(Z`CNO 3 z4 V Inspection Type: <br /> SB180 Posted ❑Yes ❑ No � Permit Posted ❑Yes ❑ No rVA Time In: ,U, � 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 <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 N12 or Minor The marked violations represent Health&SafetyCode Violations and must be corrected as follows: <br /> Improper holding temperature of potentially <br /> o hazardous food 1 2 YU I/'h�ibT A1127-! <br /> E <br /> o Inadequate cooking temperatures/practices 3 4 k, f�(ZT iJ/SNIur};/fEf( I ,w ', <br /> F. 1 �3 3 Co 5,/SIJ� 1 <br /> o Improper reheating temperatures/practices 5 6 ICAC Mr)-TTe- ICE /NYMO!A�c- PKI- 114"C /54 5/,r-1t-,I/yc//,t-,-t/44L .41-C <br /> 0 <br /> Improper cooling practices 7 8 P/57-2ywi,< <br /> Adulturated/Contaminated food 9 10 <br /> D i<,1A ;4P- <br /> a <br /> Reused/retumed food 11 12 <br /> o &"` <br /> c Cross contamination or improper handling 13 14 ' <br /> o x of Food/Utensils/Equipment <br /> w i, <br /> o Unapproved food source 15 16 & /Yo 1" 41f�CR � �j-� �eEQ1�/ E 81) <br /> 0 <br /> Improper thawing of potentially hazardous <br /> food �7 18 77W Ll5)s O U ; Se- FUf l k4Tf i3ar <br /> ,S, G III employee/cuts/rashes 19 20 'jC-0*1&,F4?uR F <br /> Lack of proper hand washing procedure 21 22 5/�3E� <br /> •� Required sink(s)/dish washing machine 23 24 <br /> o removed,inoperable,inaccessible CR 96 P/4fi& tot rH C/ok&e-eT Y1L+pe-I '=P 16n <br /> w w Unsanitary Food Facility Conditions- P5 28 5 5 G/)yEE QJ <br /> Critical/Non-Critical Area <br /> 6u Hot water not available 27 28 �D ;?r 1(C� j �j3 Jjr <br /> a <br /> 48 'Y Lack of potable water supply 29 30 S C-R114L !til n 3C30 3 3 ?2?- <br /> ad <br /> ZLad Improper sanitizer concentration/methods/ <br /> testing equipment <br /> 31 32 I�`G SC(XyP pr 5S//L(, <br /> Sewage system failure/back up 33 34 191,J4,-jC>iO 7.6L <br /> 3 . No operable/accessible toilets 35 36 <br /> v <br /> Ln 9 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 /> c <br /> Food Safety Certification Required: 4 Yes❑No Reinspection or er <br /> Certificate Issued By: 11->G I�/S I y I E Date: /IQ J/J Received B jl �� Vh 3 ! <br /> Name on Certificate: N 9 E.H.S.: <br /> Gt ID 16-02-023 <br /> 9/9/03 See Reverse Side For Additional Inv orA a ion Pagel of <br />