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Qe4S •^ ro y SAN JOAQUIN COUNTY �,aJ <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 304 E Weber Avenue 3d Floor Stockton a CA 95202-2708 <br /> " (209)468-3420•Far:(209)464-0138• Web:www.co.san-joaquin.caLus/elid <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: `Y} Date: <br /> Address: 3 D/qQ City: Z Zip Code: <br /> Owner/Operator: 1;1,)nCTelephone: 03,2 <br /> - 5oO49 <br /> Program Element: O / Program Record: Inspection Type: /(R �lA� <br /> SB180 Posted ❑Yes ❑No Permit Posted ❑Yes ❑ No Time In: j ( _ DL Time Out: <br /> The items marked and/or listed below are violations detailed in the California Health&Safety Code(CHSQ,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 Factorsor. tumor The marked violations represent Health&SafetyCode Violations and must be corrected as follows: <br /> Improper holding temperature of potentially 1 2 <br /> a hazardous food -faCi G /7121 9/7 rG .51"7t <br /> E <br /> u Inadequate cooking temperatures/practices 3 4 Pr-0&1 O�1 L ,re <br /> E- C <br /> e <br /> Improper reheating temperatures/practices 5 6 <br /> 0 <br /> tr• Improper cooling practices 7 6 in r l GCn O� <br /> m Adulturzted/Contaminated food 9 10 a/ 4-7 _7� l b <br /> e 'I <br /> a Reused/retumed food 11 12 <br /> re oeami <br /> e a Cross contamination or improper handling 13 14 <br /> of Food/Utensils/ ui ment & S tLo f S <br /> o. <br /> eUnapproved food source 15 16 <br /> 0 <br /> a <br /> Improper thawing of potentially hazardous 17 18 lJ <br /> food <br /> Le <br /> 011 <br /> m .fJ a nl employee/cuts/rashes 19 20 _ .� 1777 <br /> V <br /> a a lack of proper hand washing procedure 21 22 K/A(( In eZr S JGL. aM <br /> a = Required sink(sydish washing machine 23 24 / <br /> e .. .- removed,inoperable,inaccessible W- /5 . ( eL r �Sr n LL <br /> m _ u <br /> � Unsanitary Food Facility Conditions- 25 26 <br /> Critical/Non-Critical Area <br /> U Hot water not available 27 28 <br /> e <br /> N 01 <br /> a dI Lack of putsbic water supply 29 30 - YGLI ry SOC(2 Sa.! dro e S Cl7 <br /> 3 <br /> y Improper sanitizer concentration/methods/ 31 32 <br /> testing equipment 6 . .Lrl c{-I I e c4 U KR rn"_S4 ,b Y- I Z,?cli <br /> a e Sewage system fsilure/back up 33 34 l �. to°r <br /> ay E No operable/accessible toilets 35 36 I-Dt� h J J d ' /Jt r s <br /> Y V <br /> H Rodent/Cockroach/Other vermin infestation 37 30 <br /> ENVIRONMENTAL HEALTH AND SERVICE CHARGE FEES ARE AUTHORIZED BY RESOLUTION OF SAN JOA UIN COUNTY BOARD OF SUPERVISORS. ALL DOCUMENTED <br /> CRITICAL HEALTH VIOLATIONS OR REPEAT VIOLATIONS ARE SUBJECT TO A REINSPECTION AND REINS ECTION 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 OF TE. <br /> ITEM/LOCATION TEMP ITEM/LOCATIoN TEM ITEM/LOCATION TEMP <br /> Food Safety Certification Required: ❑Yes❑ No R nspe n n of�(tprt <br /> Certificate Issued By: Date:_/_/_ Received By,: IIIIIIII���X 1Yv <br /> Name on Certificate: E.H.S.: <br /> EHD 10-02021 <br /> ez-zoo3 See Reverse Side For Additional Information Page Iof_� <br />