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f SAN JOAQUIN COUN* 1•�'FA ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 a4eiFskae Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.s'gov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Char Wail SbCA Date: 8 13/1-5 Address: (il W � � Wa City. _ 9.tD�_tT_M Zip Code:'151210 /_ Owner/Operator: (o20 ��.,( rto,� w. il 1 v ', Telephone:"1 (v -`F11 b Program Element: (�S Program Record: (19 Inspection Type: •� SB18D Posted es 17 No Permit Posted es C No Re-Inspection on or After. �. IN=In Compliance WO=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. Ma'or violations pose a threat to public health and must be corrected immediately. Non-cora )lance may warrant closure of the food facility is riib Demonstration of Knowled e Auv OUT cos g supervision 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties :: ,, Employee Health apd Hyiene`, _ T Personal Cleanliness ` 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements 4. Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 7. Food protected from contamination during storage v Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplietl and accessible 29. Toxic substances properly identified,stored and used Time and Temperature Relationship °. Food Storage/Display/Service I 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled f 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 1 . Proper cooking time and temperatures Equipment/Utensils./Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 1 34. Warewashing facilities maintained;test strips available ' 12. No re-service of returned food 35. Equipment/utensils 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 >Food From Approved Source 38. 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 F s 17. Compliance with Gulf oyster regulations physical Facilities Conformance With Approved Procedures ' 1. Plumbing maintained proper back flaw prevention 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Advisory ;i 3. 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 X120. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. - Compliance and Enforcement Liquid Waste Disposal 47. Signs posted,last inspection report available 22. Sewage/wastewater properly disposed:toile useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 23. No rodents,insects,birds or animals in ida� acility 50. Impoundment 1. Permit Suspension Received ByfTitle: 7777 EH Specialist: Phone: erYi 4A f Page 1 of 2 EHD16-23 (lstpg) V'1 7 '? FOOD PROGRAM OR