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pR4 •so� SAN JOAQUIN COUNTY w ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �i.,dkY:P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: U Date: P ddress: il City: Zip Code: ofiriot IV' / Owner/Operator: ' l Telephone: 731-"MN !\\/ Program Element: Program Record: Inspection Type: J B180 Posted es O No Permit Posted E es [] No Re-Inspection on or After: IN=In Compliance N/O=Not Observed NIA=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. Maier violations pose a threat to public health and must be corrected immediate) . Non-corn liance may warrant closure of the food facilitv Demonstration of Knowledge Ik7#Mit 1FJ1 Demonstration of kr ledge;food safety certificate 4. Person In Charge is present and performs duties ployee Health and Hygiene',�.-.�.�` Communicable disease;reporting,restrictions&exclusions - 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds e Proper eating,tasting,drinking,ortobacco use 6. Approved thawing methods used 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 Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled Proper use of time as a public health control I. Customer self-service food protected;individual utensils provided Proper cooling methods 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures - t 11. Proper reheating procedures for hot holding - 33. Nonfood contact surtaces clean .Contamination 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipment/utensils approved;installed;dean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned acd sanitized/,arewash 19 procedures 7. Vending machines maintained Footl:From Approved Source 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily Asible 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations _onfo�mance With Approve i . 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Advisory?._ 3. Toilet facilities clean,supplied,and maintained 19.Advisory provided for raw or undemeoked food . Premises;personaydeaning items;vermin-proofing Highly Susceptible Populations u 0. Prohibited foods not offers:: at'nigh risk facilities 46. 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. Com-pliance_and Enforcemen Liquid Waste Disposal 47. Signs posted;last inspection report available 2. Sewagelwastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements r' Vermin - -irr 9. Facility operating with a valid health permit 3. No rodents,insects bi s or anhnols inside facility 0. Impoundment 51. Permit Suspension Received BylTitle: EHSpecialist Phone: Page 1 of EHD16-23(istpg) 49112 FOODPROGRAMOIR