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SAN JOAQUIN COUNTY r. :y ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • �4., + a �;;P Telephone: (209) 468-3420 Fax:(209)464-0138 Web:www.sogov.org/ehd �i�•oa FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: S G UCr i Date: Address. S2Q . City: r Zip Code: G Grin . WCS(� � .T 9,S2 6 Owner/Operator- Telephone- q 0 4' 2 3 Program Element: Program Record: FInspection Type: (;n B180 Posted es ❑ No Permit Posted es ❑ No Re-inspection on or After, [N=In Compliance N!O=Not Observed NIA=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance I See reverse side for code sections and genera[requirements that correspond to each violation listed below. Major violationsose a threat to public health and must be corrected immediate! . Non-com liance may warrant closure of the food facilltv saraeon [�o Dem'onstrakiori'of FCnowledge cos ,1 ervisian ou: 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties r � s Employee linea th andt,ygiene T Pe 'onal'Cleanlines , 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints Y3. No discharge from eyes,nose,or mouth;no open wounds Gen ahFo.ad�S'afe Proper eating,eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Prev_enting;.Eofftamination 27. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used ime and Tempeature Relat[onsFiip _ and Storagell]isp aylService 7. 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 9. Proper cooling methods 32. Food properly labeled and honestly presented t0. Proper cooking time and temperatures _ Equipment/UtensilsrliLi ens' 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean .r Pro ectron From Cont-minim a oinij .' 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair { 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface Gleaned and sanitizedlwarewashing procedures 37. Vending machines maintained o -z^- .0 y _ �ood rom�i,A-p�pi o�"ed Source'`��,�,;� _.•�� 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved s I Ejj 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tagsidisplay 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Pfiyysieal ,aCilitiesa- i.. Confornee 11U_ Approved Procedures, 41. Plumbing maintained;proper back flow prevention V�M. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed �� Carisumer Advi2171' ._„ 3. Toilet facilities clean,supplied,and maintained 01 Advisory provided for raw or undercooked food 4. Premises;personallcleaning items;vermin-proofing V10 Highly Suscep�blerPapuia�fionsip; , y Perm nen'F�ood;�acilitiesi . 0. Prohibited foods not offered at high risk facilities _ 5. Floors,walls and ceiling are maintained and kept clean _Water-LHotYWater . 6. No living or sleeping quarters inside facility . 21.Hot and Gold potable water available ianaeand: rfforcement -. . iWi uid _ ante Disposa �� 7. Signs posted;last inspection report available P011 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit 23. No rodents,insects birds o ' als inside facility 50. Impoundment 1. Permit Suspension Received By/Title: EH!Specialist: Phone-. Page 4 of EH 16-23(1st pg) 419!12 FOOD PROGRAM OIR