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SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 �dGii=a,}i+�p Telephone: (209)468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 7 Date: ddress: ! 0.1 amt� W City; cSTU l U Zip Code: Owner/Operator: Telephone: 'V&3-2dO i Program Element: Program Record: A /&08 Inspection Type:- illo Posted 9-Yes ❑ No Permit Posted ILYes ❑No Re-Inspection on or After: IN=In Compliance N10=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. Major violations pose a threat to eublic health and must be corrected immediately. Non-cam ►lance may warrant closure of the food facilityJ �/ 1. Demonstration of knowledge;food safety certificate 4. Person in Charge is present and performs duties 'He .I y feta NonaIE ✓ Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints a..� ,i No discharge from eyes,nose,or mouth;no open wounds Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used ventlg:.. t5ri b}',$t1dt3; 7. Food protected from contamination during storage / 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 `flme: -Tem , ra Q ', F,aod�toira�el�.ffiplayl�ery i•,tq - Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control Ti. Customer self-service food protected;individual utensils ✓ rovided r Proper cooling methods 32. Food property labeled and honestly presented j 10. Proper cooking time and temperatures Equi `"nt'i Utsn. 1 1= nsa 1 11. Proper reheating procedures for hot holding $3. Nonfood contact surfaces clean }ptsCis ,p. �1 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. 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 sanitizedlwarewashing procedures 37. Vending machines maintained rp 8. Approved and sufficient ventilation and lighting ✓ 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tagsldisplay 40. Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42, Garbage and refuse properly disposed 8 ,,a 43. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Rt IMT bit o ul,�to 1�, aid I.� 0. Prohibited foods not offered at high risk facilities 45, Floors,walls and ceiling are maintained and kep=clean --- 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. pll, r1f e. it�uid W, tB i3, 7. Signs posted;last inspection report available QVV13. 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements �Ve ,In 9. Facility operating with a valid health permit No rodents,insects,Yrd5,6animals inside facility 50. Impoundment 1. Permit Suspension Received BylTitle: c�> r EH Specialist: C•r� Phone: _ Page 1 of Z EHD 16-23 (1 st pg) 12!15!09 FOOD PROGRAM OR 3