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opa4t" SAN JOAQUIN COUNTk' x-�••.oma - < ENVIRONMENTAL HEALTH DEPARTMENT '. 600 East Main Street, Stockton, CA 95202-3029 Telephone:(209) 468-3420 Fax:{209}464-0138 Web:wwwalgov.Orq/ehd q�iF�Ra FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: f i Date: Address: G Y 1,5115 rN City: S 4 1 Zip Code: Owner/Operator; e l• iyQA 93 f Telephone: Program Element: 11,2 Program Record: S J5 Inspection Type: , 8180 Posted Yes ❑ No Permit Posted Yes ❑ No Re-Inspection on or After: &e IN=In Compliance WO=Not Observed WA=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, i Major violations p9se a threat to public health and must be corrected immediate!r. Non-corn !lance ma warrant closure of the food ME M, 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Communicable disease;reporting,restrictions 8 exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 27. Food protected from contamination during storage f �( . Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29, Toxic substances properly identified,stored,and used Mgm Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled B. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures r; WtL13t#E1(5�31 b'- , X 11 Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food m 5. 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 cleaned and sanitized/warewashing procedures 37. Vending machines maintained 6 W W ,,>' At�; irt ' q ,, e. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulationsids� f J 18. Compliance with H 1• Plumbing maintained;proper ac ow prevention x , p ACCP plan or variance conditions 42, Garbage and refuse properly disposed W-1 Rl t3. Toilet facilities clean,suppilied,and maintained t� 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean -_ � 'ti�C°�m}� °. •'`'- '" `�-`J __, _ 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. r " ,6 » giiEj�IVflmSigns posted;last inspection report available 7 2. Sewagelwastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements ; 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment j i 1. Permit Suspension Received Byrritle: pil- EH Specialist: Phone. Ll / Page 1 of Z j IU Ir [�4 EHD 16-23 (1st pg) 12/15109 N FOOD PROGRAM OIR