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SAN JOAQUIN COUNTY <br /> � ..,,,E�i •.\ <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> `I 304 E 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 /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: T,c, MOX X Date: 9-S-.0--3 <br /> Address: �(�7� /'/Xif le lqf/, wut City: 5?be< ?�6/y Zip Code: cyy Zo7 <br /> Owner/Operator: Telephone: <br /> Program Element: /6,C) / Program Record: CO U-3 4/29 Inspection Type: PA*N/C"/YEPKfv.v-ofz- <br /> SB180 Posted ❑Yes 9No Permit Posted ❑Yes YPlo Time In: //; 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 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 public health risk,but warrants timely correction as noted. <br /> Critical Risk Factors Major 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 <br /> / /(,G}ll, IYIcx1: 0 O 19 FP15 /U i3QT13� <br /> E <br /> d Inadequate cooking temperatures/practices 3 4 <br /> 0'69 <br /> O-? 5 Af�ss�� G Gtj/3��, M�tcNTE1� <br /> E— <br /> eImproper reheating temperatures/practices 5 6 Son �SAfN Q JJ /0�3 <br /> 0 <br /> Improper cooling practices 7 8 0 A)&i t X� <br /> �r1�SN�><i9��S 15f&V /w I2E57-2a.+•►s POST v u;r - <br /> Adulturated/Contaminated food 9 10 / tiS PRIOR 72) OfLeWIAJ& <br /> G <br /> Reused/returned food 11 12 PRE P/961(,9 f,E J NOJU- Po'TErVT 1 )9ti a /f�9Gz�9 t?flags <br /> 9 <br /> ca Cross contamination or improper handling <br /> of Food/Utensils/Equipment 13 t4 P5S e &.L- U j2 E-J <br /> LT. <br /> 9 Unapproved food source 15 16 <br /> 0 <br /> 0 <br /> W. Improper thawing of potentially hazardous 17 18 <br /> food <br /> L o�j Ill employee/cuts/rashes 19 20 <br /> d h C <br /> ♦V <br /> Lack of proper hand washing procedure 21 /°22> K S C5TO <br /> = a` Required sink(s)/dish washing machine ^� <br /> o - removed,inoperable,inaccessible 23 24 f M vE <br /> u <br /> rTo, S Unsanitary Food Facility Conditions- 25 26 <br /> Critical/Non-Critical Area <br /> U Hot water not available 27 28 T 58 o 1( Ne7 //i`*47_ff <br /> L _ <br /> d N <br /> ca Z Lack of potable water supply 29 30 b N e E /5$l tE <br /> Improper sanitizer concentration/methods/ 31 32 <br /> testing equipment <br /> u e <br /> Sewage system failure/back up 33 34 <br /> 00 .- <br /> 3 0a E No operable/accessible toilets 35 36 <br /> u a+ <br /> n > 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 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? <br /> (No "rl 4einspection Qn <br /> Certificate Issued By: Date:_/_/_ Received By- <br /> Name <br /> yName on Certificate: E.H.S.: <br /> EHD 16-02-023 <br /> 6w2003 See Reverse Side For Additional I for tion Pagel of <br />