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�o Qu lly co SAN JOAQUIN COUNTY <br /> rya ENVIRONMENTAL HEALTH DEPARTMENT <br /> < 304 East Weber Avenue, 3rd Floor, Stockton, CA 95202-2708 <br /> • (209)468-3420•Fax.(209 46 138• Web:www.co.san-joaquin.ca.us e 01 1 P0 <br /> R�1P0���� FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: le-11,'/1.! Date: <br /> Address: 76 ,^,, , ,C° City: j LoA-nom' Zip Code: St, <br /> Owner/Operator: f Wer, ,�7� �� Telephone:`J/; -7 2'Z �<<r <br /> Program Element: It, U Program Record: ,o?CbSq inspection Type: ' <br /> SB 180 Posted ❑Yes ❑ No /I,, Permit Posted ❑ Yes ❑ P164- Time In: - Time Out: z <br /> rt <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 pose an imminent public health risk,but Warrants timely correction as noted. <br /> Critical Risk Factors <br /> Na'or Noor 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 ITcir ,- <br /> 8 <br /> Inadequate cooking temperatures/practices 3 4 <br /> F. <br /> o <br /> Improper reheating temperatures/practices 5 6 <br /> o rcc ice.f Tf� <br /> Improper cooling practices 7 8 1 <br /> Adulturated/Contaminated food 9 10 �L <br /> �U/}p <br /> Reused/returned food 11 12Nf�1'.Tt,'f Al- Al-L /5!`�EN�i�2 f?.v77 �_. <br /> o Cross contamination or improper handling -Q <br /> w °8 of Food/Utensils/Equipment 13 14 0&-tLA R lIV-1L- (k sv p a-- 41-V<-- <br /> Unapproved food source 15 16 > }�uCp <br /> 10 (bf��k CV rc:,- J k TU Ul``criii�/t,e, <br /> Lproper thawing of potentially hazardous z4x3d 17 18 hfrlC'//moo✓ hlLrtT CoG'c25 IS'StiVc ��Ut.k <br /> ,3, G Ill employee/cuts/rashes 19 20 <br /> •4 Lack of proper hand washing procedure 21 2 <br /> �Tlti t`C i T/i t,5 r t I r- i 45 AA I-k,.dj E -`'t..r <br /> Required sink(s)/dish washing machine 23 24 <br /> o removed,inoperable,inaccessible 1l+: i*<- KrTCrr�,-IO i�i5(f w;rsr/�k> <br /> w x w Unsanitary Food Facility Conditions- <br /> Critical/Non-Critical Area 25 26 Z�t�ri 5%:VES ��'/ r//3 r'-R✓k �Rc-P Ti3I3)X i&c i" <br /> Hot water not available 27 28r3C- ; i{I 3." 3 �`, .,, �, c,✓•-, b,E!� S rrt✓ <br /> Lack of potable water supply 29 30 2- 004,1 lJ4-e T-lci j 6L;,4-­� r <br /> 3 G <br /> In1ptol t methods/ 31 32 <br /> testing q ip <br /> XftAon <br /> Sewage s t 33 34 O K`TU ISSuc- 'P�---2wrt r %t '!�`c <br /> W <br /> d o r t / si e t les 35 36 <br /> v — <br /> Jo�f4irl-. h/ t tion 37 38 r <br /> '") 2> I'J � 7—v L-r-r'! , <br /> I 1i Will <br /> r <br /> NVIRONMENTAL HEALTH AND SERVICE CHARGE FEES ARE AUTHORIZED BY RESOLUTION OF SAN JOAQUIN COUNTY BOARD OF SUPERVISO /' <br /> OCUMENTED CRITICAL HEALTH VIOLATIONS OR REPEAT VIOLATIONS ARE SUBJECT TO A REINSPECTION AND REINSPECTION FEE. ALL UNPAID CHARGES <br /> SSOCIATED WITH THE 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 ITEWLOCATION TEMP <br /> t: D.7 <br /> +�L <br /> �G'� � 1 � <br /> Food Safety Certification Required: [XYes❑No Reinspection on or After: <br /> Certificate Issued By: _ Date:_/_! Received By: if /V?4' - <br /> Name on Certificate: 1 E.H.S.: <br /> ERD 16-02-023 <br /> 9/9/03 See Reverse Side For Additional Information Pagel of'__ <br />