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/�pPaVsI,N SAN JOAQUIN JOAQUIN COUNTY <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />ane T'---, cir_t__ w ______ _ mrd rn _ __ nom_ _ice___ r w ne�nn nano <br />"' ti "• Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: <br />�- <br />Date: 1-0-07 <br />Address: <br />2 -7 City: -7-;, <br />Zip Code: <br />Owner/Operator: <br />Telephone: 83 Y — 6Q-7 3`? <br />Program Element: <br />1601 Program Record: S/'Z OO Z <br />Inspection Type: , <br />-SB180 Posted <br />❑ Yes NoV Permit Posted E] Yes o <br />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 posc an imminent gublic health risk, but warrants timelZ correction as noted. <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 TE)4P <br />ITEM/LOCATION <br />Critical Risk Factors <br />Ma or <br />Minor <br />The marked violations represent Health & Safety Code Violations and must be corrected as follows: <br />Improper holding temperature of potentially <br />1 <br />2 <br />a <br />hazardous food <br />F- <br />Inadequate cooking temperatures/practices <br />3 <br />4 <br />D,y <br />C7 <br />o <br />Improper reheating temperatures/practices <br />5 <br />0 <br />w <br />7 <br />8 <br />513 /8a <br />Improper cooling practices <br />2 <br />0 <br />Adulturated/Contaminated food <br />9 <br />10 <br />i <br />r G0 <br />ou <br />a <br />o <br />Reused/returned food <br />11 <br />12 <br />e. <br />o <br />Cross contamination or improper handling <br />13 <br />14 <br />0 <br />x <br />of Food/Utensils/Equipment <br />U. <br />o <br />Unapproved food source <br />15 <br />16 <br />0 <br />v- <br />Improper thawing of potentially hazardous <br />17 <br />18 <br />food <br />�: <br />III employee/cuts/rashes <br />19 <br />20 <br />O <br />N <br />y <br />G <br />c <br />Lack of proper hand washing procedure <br />21 <br />22 <br />p�. <br />Y <br />Required sink(s)/dish washing machine <br />23 <br />24 <br />o•� <br />removed, inoperable, inaccessible <br />w <br />x <br />Unsanitary Food Facility Conditions - <br />25 <br />26 <br />Critical/Non-Critical Area <br />bu <br />a <br />Hot water not available <br />27 <br />28 <br />i <br />� <br />N <br />Lack of potable water supply <br />29 <br />30 <br />3 <br />a <br />Improper sanitizer concentration/methods/ <br />31 <br />32 <br />testing equipment <br />Sewage system failure/back up <br />33 <br />34 <br />0 <br />c <br />on <br />3 <br />-�l <br />No operable/accessible toilets <br />35 <br />36 <br />d <br />`n <br />u <br />> <br />Rodent/Cockroach/Other vermin infestation <br />37 <br />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 TE)4P <br />ITEM/LOCATION <br />TEMP ITEM/LOCATION TEMP <br />i -M <br />Food Safety Certification Required: El Yes 7No <br />Certificate Issued By: Date: /! <br />Name on Certificate: <br />Time in: Z - / O a m T' ut- 2 a m / p m <br />Received By: <br />Inspected By: <br />EHD 16-023 <br />3/17/2004 See Reverse Side For Additional Information Pagel of <br />