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64-wi SAN JOAQUIN COUNTY <br /> z G' ENVIRONMENTAL HEALTH DEPARTMENT <br /> (" `) 304 E Weber Avenue P Floor Stockton - CA 95202-2708 <br /> •'OR ' (209)468-3420-Fax:(209)464-0138 - Web:www.co.san-joaquin.ca.us/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: f_1 A-G-,8,4 t5 Date: 3 <br /> Address: (ll W - F2,F—:t-tot,T City: -S,TDC ,J Zip Code: �6S-7K(4 <br /> Owner/Operator: A /-E LoioF_-2 Telephone: �(v7—?2c4 <br /> Program Element: U 1 Program Record: Inspection Type: F(N o f CIO CA-F,,;s . 1 <br /> rSB180 Posted [--]Yes ❑ No Permit Posted ❑Yes ❑ No Time In: 1;L Time Out: 3 to J <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 eublic health risk,but warrants timel correction as noted. <br /> Critical Rifk Factors Ma or Minor The marked violations represent Health&Safety Code Violations and must be corrected as follows: <br /> Improper holding temperature of potentially <br /> a hazardous food 1 2 j�ia v ctt Gv<cje4..c-G c f- .-Jq�c f- LLn <br /> E <br /> �+ Inadequate cooking temperatures/practices 3 4 40 fr"s F7Ct c 74 r(03 <br /> F <br /> oImproper reheating temperatures/practices 5 6 ` <br /> e 2 11�x s f et v Ze cl SQ !eV .. 7�7 ce a <br /> Improper cooling practices 7 8 <br /> �o c a•f►o-y.. L/r s �b(,e o�s 1Fvtiv..�.-mac' 5�os'�f-!�g t�i� <br /> Adulturated/Contaminated food 9 10 Q < 1-•e_c-e c v-ea <br /> C <br /> - Reused/retumed food 11 12 <br /> •v � S✓u Do1l•G� ct..d rD v i Gcc✓v a. � CawC re_ <br /> e a Cross contamination or improper handling n /�. <br /> of Food/Utensils/Equipment 13 14 3 0 03 ' <br /> m <br /> e Unapproved food source 15 16 ' <br /> e `f .✓Dvic , <br /> w. Improper thawing of potentially hazardous <br /> food 17 18 I.)a <br /> L o� Ill employee/cuts/rashes 19 20 <br /> v y e s <<! Sm Cr I <br /> c 't Lack of proper hand washing procedure 21 22 !� <br /> as ca �t>i ...'� a, o! C�G t! a-•e ct 4C (.2'f- <br /> 9 = Required sink(s)/dish washing machine 23 24 <br /> o removed,inoperable,inaccessible h\ �, , w v <br /> Unsanitary Food Facility Conditions- 25 26 <br /> Critical/Non-Critical Area k.--ce <br /> U <br /> Hot water not available 27 28 <br /> t C <br /> Y •N <br /> oil _ Lack of potable water supply 29 30 (SS cR ems ` ✓ � G <br /> I ! <br /> 3 - <br /> mproper sanitizer concentration/methods/ <br /> testing31 32 equipment ment t 1c ez w( 4eDV <br /> Sewage system failure/back up 33 34 <br /> we �� <br /> eo •- <br /> 3 o?j E No operable/accessible toilets 35 36 <br /> " > Rodent/Cockroach/Other vermin infestation 37 38 <br /> ENVIRONMENTAL HEATH 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 /> vt-F, e...efv 5 Srelt y X --, q�"F e4 es 1 Case - ctiol— C', .. <br /> Food Safety Certification Required: XYes❑ No Reinspection on or fte <br /> Certificate Issued By: Date:_/_/_ Received By: <br /> Name on Certificate: E.H.S.: J <br /> EHD 16-02-023 <br /> 6/2/2003 See Reverse Side For Additional Information Page Iof� <br />