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S.r SAN JOAQUIN COUNTY Q: ? ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 cgciaan;;P Telephone: (209) 468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Cltar�t [ddr�sa Facility: I.j.�A ;rLZ Date: 5a °ity` - � Zip Code:perator: Telephone: [,tp�_ 047WAS Element: Program Record: Inspectioosted Yes ❑ No Permit Posted es ❑No Re-Inspection on or After: IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance See reverse side for code sections and general requirements that correspond to each violation listed below. Major violations pose a threat topublic health and must be corrected immediate) . Non-cont (lance may warrant closure of the food facility � o 1. Demonstration of knowledge;food safety cerfifleate 4. Person In Charge is present and performs duties Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds Proper eating,tasting,drinking,or tobacco use 6. Approved thawing on used amination.by,)-la-nd 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used r iseim Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected;Individual utensils provided Proper cooling methods 32. Food property labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 11111111110001560 34. Warewashing facilities maintained;test strips available 12. No re service of returned food 35. Equipmentlutensils approved;installed;dean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained 38. Approved and sufficient ventilation and lighting t,111111i& Food obtained from approved source39. Thermometers provided,accurate,and easily visible . compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths . Compliance with Gulf oyster regulations Physical Fou ante With Approved Procedures - 1. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumedv�lsory." 3. Toilet fadlities clean,supplied,and maintained .Advisory provided for raw or undercooked food . Premises;personal/cleaning items;vermin proofing use I Populations anent Food Facilities-r . Prohibited foods not offered at high risk facilities M15. Floors,walls and ceiling are maintained and kept clean a er f Hot W ater''-'. 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforcement -� Waste Disposal �� 7. Signs posted;last inspection report available . Sewage/wastewaterproperly disposed;toilet facility useable 8. Compliance with plan review requirements Vermin - 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: r /_ ,� Phone: 953 _ g /I Page 1 of EHD16-23(lstpid 41W12 `%`'u1 % FOOD PROGRAM OR