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SAN JOAQUIN COUNTY <br /> 1z: g ENVIRONMENTAL HEALTH DEPARTMENT <br /> 304 East Weber Avenue, 3 a Floor, Stockton, CA 95202-2708 <br /> \. l Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> c j <br /> qC I F p RN` <br /> ' -- FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: ati,4 Date: A— —Q <br /> Address: alll /-A A)f:7 City: Zip Code: 49 <br /> Owner/Operator: NQn/ MN6- O Telephone: <br /> Program Element: �Q Program Record: Inspection Type: y <br /> WA-4ip 4L <br /> SB 180 Posted ❑ Yes [KNo Permit Posted ❑Yes W No 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 pose an imminent public health risk,but warrants timely correction as noted. <br /> Critical Risk Factors nr.n, Minar The marked violations represent Health&Safety Code Violations and must be corrected as follows: <br /> Improper holding temperature of potentially / _ <br /> c, hazardous food 1 2 -� �((k-(� (� / 5 r <br /> ka <br /> uInadequate cooking temperatures/practices 3 4 s <br /> o Improper reheating temperatures/practices 5 6 <br /> 0 <br /> u <br /> Improper cooling practices 7 8 40 <br /> �S <br /> Adulturated/Contaminated food 9 10 � <br /> on <br /> F <br /> " Reused/returned food 11 12 <br /> c � <br /> o = Cross contamination or improper handling 13 14 <br /> 0 of Food/Utensils/Equipment <br /> y o Unapproved food source 15 16 <br /> Imp0 <br /> u- foo roper thawing of potentially hazardous 17 18 L444 WA-�/ Soo <br /> III employee/cuts/rashes 19 20 7 K �/ <br /> H c <br /> " o _ <br /> ._ Lack of proper hand washing procedure 21 22 - <br /> m _ <br /> a .T Required sink(s)/dish washing machine 23 24 <br /> o .. - removed,inoperable,inaccessible �({ L " ✓ <br /> uo. _ Unsanitary Food Facility Conditions- p <br /> 25 26 <br /> Critical/Non-Critical Area �/� _"j, 6 y✓/fS tC/ <br /> m Ho[water not available 27 28 !/ �� 36PA <br /> c <br /> dZ Lack of potable water supply 29 30 Wf 5S <4TF01� 11-ayd wt S, <br /> '3 rn Improper sanitizer concentration/methods/ 31 32 <br /> testing equipment / <br /> Sewage o <br /> system failure/back up 33 34 p <br /> m L <br /> 3 E No operable/accessible toilets 35 36 l <br /> TI 7 <br /> `n > Rodent/Cockroach/Other vermin infestation 37 38 <br /> .L hhh���LLL Cf/t— d <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 /> IT WLOCATIO TEMP ITEM/LOCATION TEMP ITEWLOCATION TEdIP <br /> Food Safety Certification Required: Yes❑ No ,�/Time in: % � a p m Time out: a p m <br /> Certificate Issued By: Date:Y/O� QJ Received By: <br /> Name on Certificate: Y114 FIA P704 Inspected By: <br /> EHD 16-023 <br /> 3/17/2004 See Reverse Side For Additional Information Page l of <br />