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SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 `,�l ori+,r• Telephone: (209) 468-3420 Fax.,(209) 464-0138 Web:www.siciov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Date: Name of Facility: .uL'� rL`Zal�- Address: ) Zip Code: Owner/Operator: r � lephone: - •� Program Element: •, Program Record: Ins pec ion Type: r SB180 Posted Yes I o Permit Posted as ❑ No ' Re-Inspection on or Aker: IN=In Compliance N/O=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. Major violations pose a threat to public health and must be corrected immediately. Non-cont )lance may warrant closure of the food facitit w wo wn Demonstration of Knowledge `" ens ou'r cos ` Supervision 1. Dernonsiration of knowledge:food safety certificate 24. Person In Charge is present and performs tlutles :Employee Health and Hygiene Personal Cleanliness Communicable disease;reporting,restrictions 8 exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety,Requirements Proper eating,tasting.drinking,or tobacco use 26. Approved thawing methods used .Preventing Contamination by Hands 27. Food protected from contamination during storage 5. Hands clean and properly washed:proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible A , 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship - ' Food Storage/Display/Service Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected:indivitlual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures .Equipment/Utensils]Linens X11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean Protection From Contamination . Warewashing facilities maintained;test strips available 12. No re-service of returned food . EquipmenVutensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanlrizetl/warewashing procedures 7. Vending machines maintained pproved Source 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 9. 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 regulations Physical Facilities Conformance With Approved Procedures41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed x Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises:personal/cleaning items:vermin-proofing , Highly Susceptible Populations .Permanent Food Facilities . Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean After/Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforcement I.. Liquid Waste Disposal 47. Signs posted las[inspection report available Sewage wastewater properly disposed.toilet facility useable 8. Compliance with plan review requirements Vermin - 9. Facility operating with a valid health permit . NO rodents,insects,birds Or animals inside facility 50. Impoundment 1. Permit Suspension Received B itle: Z �1 HSpeciali Phone 1 1071�.r✓� zL Paget of � J EHD 16.23 (1111 pg) 12/1501 FOOD PROGRAM OR