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r 1.0ra`''" SAN .1OAQUIN COUNTY ' •.oG a .y, ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Telephone: (209)468-3420 Fax: (209)464-0138 Web:WWW.s' o'✓.or /ehd L!P O tl FOOD PROGRAM OFFICIAL INSPECTION REPORT "ag ra Name of Facility: r _e r- C Date: 1 2 7_.�� Address: / '�l f^ rq City: f_ � Zip Code: Owner/Operator: 'l VlJ T7� Telephone: 6 3--?ZU� Program Element: & Program Record: P/� d & 0 8 2 Inspection Type: ISS 180 Posted[ Yes ❑ No Permit Posted ❑Yes ❑ No Re-Inspection on or After: 1 cc)� 6 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. Ma•or violations pose a threat to public health and must be corrected immediately, Non-compliance may warrant closure of the food Facility inr tslo Nfwd- _ Dembnstrat[on_ofi(n ietlge T �.!"°� ourtcos' f. Demonstration of knowledge;food safety certificate f ��. 24. Person In Charge is present and performs duties >=mployee_Health anc[FEYg[elie �- ��T�..,-. � FP�'ers al Cleanliness: ,/m12. Communicable disease;reporting,restrictions&exclusions t 25. Personal cleanliness and hair restraints � 13. No discharge from eyes,nose,or mouth;no open wounds _ _ Genesi Food Safety 1Re9Uirerr_ients _ Proper eating,tasting,drinking,or tobacco use 26 Approved thawing methods used PreventiimgiGormtemrnatman by Hands: 27. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28" Washing fruits and vegetables before use 6. Handwashin facilities su lied and accessible ✓ 29. Toxic substances ro erl identified,stored,and used r�E15- g supplied properly Y Time and Temperature RLIIWtonship: kFood SkoragelDispfay/SeiviGe 7. 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 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures :,Equ[pment l Utens[Is!'Linens Tyl 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean r/ r a _ _r Protectmon Fror 34, Warewashing facilities maintained;test strips available 12f-12. No re-service of returned food - 35. Equipmentlutensils approved;installed;clean;good repair 13. Food free from contam"nation and adulteration. 36. Equipment,utensils and linens:storage and use 14, Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food Frorn Approved Source _ -'� 38. Approved and sufficient ventilation and lighting -_. c-,a..._. F` 15. Food obtained from approved source f 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tagsidisplay 40. Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations il?fysial Facilitie"s_ _ Confo_rnnarice Wit_h_ApprovedI?rdcedures° 1. Plumbing maintained;proper back flow prevention 18- Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed _ Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 44. Promises;personallcleaning items;vermin-proofing --, _ Hmghly_Suscept[ble,Pdpulatmons -�. _ _._._._.._.._. aPermanent Faotl Facilities y 0. Prohibited foods not offered at high risk facilitiest 5. Floors,walls and ceiling are maintained and kept clean �/ f� Water:,?Hot V4ter 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and`Enforcement„ Tk Li gwd Wa§fe Disposal _� _ 7. Signs posted;last inspection report available .7P 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements VeM1111 _ 9. Facility operating with a valid health permit 23. No rodents,insects,birds or animals inside facility 50. impoundment 51. Permit Suspension Received By/Title- EH Specialist: / _ /_ hone: Page 7 of26�- y EHD 16-23 (1st pg) 12!15109 FOOD PROGRAM OR