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ow.°•`•'•! SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 304 E Weber Avenue 3rd Floor Stockton • CA 95202-2708 9 <br /> •' '• (209)468-3420•Fax:(209)464-0138 • Web:www.co.san-joaquin.ca.us/ehd <br /> �+CIAI!FP <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: /`C '41911/4 rs G,q KIES Date: Y /s Q3 <br /> Address: �' w � p rT City: cSTb C-en�7 •p,-J Zip Code: <br /> Owner/Operator: Telephone: L(-&-7_ 7Z It <br /> Program Element: 1 v Program Record: Inspection Type: rr^J A L <br /> SB180 Posted ❑Yes ❑ No Permit Posted ❑Yes ❑ No Time In: 9 - /S Time Out: /O: o LD <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 Rublic health risk,but warrants timely correction as noted. <br /> Critical Risk Factors Ma or Minor The marked violations represent Health&Safe Code Violations and must be corrected as follows: <br /> Improper holding temperature of potentially 1 2 <br /> C6 hazardous food O �/b�•-� `�tot�.-a v e� bt Lc r..�( Carte A- rS�-e /.s <br /> E <br /> d Inadequate cooking temperatures/practices 3 4 <br /> F• eQ� e VL e cl a e7� h t cts dr C4 ep a Gv. <br /> ° Improper reheating temperatures/practices 5 6 <br /> 0 <br /> Improper cooling practices 7 8 <br /> Adulturated/Contaminated food 9 10 4 t <br /> ° <br /> Reused/returned food 11 12 e& lee c/ <br /> o G Ca. +n.� <br /> r vlt-,�e�'f � ✓'e ©✓-p� Q .1� <br /> e Cross contamination or improper handling / <br /> 13 14 <br /> o °g = of Food/Utensils/Equipment o&- o 1'e c.c..,,t-. <br /> o Unapproved food source 15 16 <br /> ti Improper thawing of potentially hazardous 17 18 <br /> food r ,fG. a C-C a.-aN4e- <br /> Ill employee/cuts/rashes 19 20 <br /> Ld r Ott -e1t c cc K..T' ' <br /> u <br /> 'W Lack of proper hand washing procedure 21 22 O vCcn(f_e S <br /> = a` •' Required sink(sydish washing machine <br /> e = removed,inoperable,inaccessible 23 24 tJ e-t- <br /> c° S Unsanitary Food Facility Conditions- 25 26 \ <br /> Critical/Non-Critical Area L't �,Ca r--f Q I oeS .'t <br /> u Hot water not available 27 28 a <br /> �1 F o- l-esc <br /> W •N <br /> a a1 :. Lack of potable water supply 29 30 <br /> 3 ° <br /> sa Improper sanitizes concentration/methods/ <br /> rn <br /> testing equipment 31 32 (o /� LL.L r-V✓,— -(e ✓O 1,- o S yr <br /> Sewage system failure/back up 33 34 uJQ l `, �d /.1 ,�5 <br /> 00 •- �i <br /> 3 .3 E No operable/accessible toilets 35 36 <br /> u �+ <br /> rn > Rodent/Cockroach/Other vermin infestation 37 38 a - a f- f oolr- o- /e Ss - <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 or Aft <br /> Certificate Issued By: Date:_/ /_ Received By: <br /> Name on Certificate: E.H.S.: <br /> EHD 16-02-023 <br /> 6/2/2003 See Reverse Side For Additional Information Pagel of L <br />