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oP4ytk• e Cf SAN JOAQUIN COUN101 ENVIRONMENTAL HEALTH DEPARTMENT X 600 East Main Street, Stockton, CA 95202-3029 i . �. �a• Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.s ov.or /ehd Lrao�� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Y ��'n Date: 6-/,7-12 - Address: I !r / r ` City: Zip Code: q6 Owner/Operator: , 7C Telephone: Wo -3- 03 i Program Element: Program Record: Inspection Type: 'y«, B180 Posted Yes o Permit Posted ❑Yes it No Re-Inspection on or After: 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. Ma or violations eose a threat to aublic health and must be corrected Immediately. Non-compliance max warrant closure of the food facility ._.... . lgibfl1if91Slr� n t. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties _ g AYY . �. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open woundsr .,:.,., 9 Y Re Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 7. Food protected from contamination during storage 5. Hands clean and property washed;proper glove use ✓ 8. washing fruits and vegetables before use 2 6. Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used s-e .• 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 Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Warewas ing facilities maintained;test strips available }/ 12. No re service of returned food 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 :.. - >3x 8. roved and sufficient ventilation and lighting �P .. 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 regulationst..__ . y € °yam.. , °_°,>.j> 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed ; dy ; 3. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing . �,. •@ir:tk�lltlf�F.�p�d 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean m am Raw utter 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. JIC71 nqu 81Nflilifr�t „; W tliieait3 7. Signs posted;last inspection report available 2" Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit 3. No rodents,insects,birdWor animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: C-AA4 Phone: q1515-78 s,153 r-,y�O 19 Page 1 of 3 END 16-23 (1st pg) 12115/08 �I ' FOOD PROGRAM OR