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SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 ... Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.s' ov.or /ehd R�IFCRa FOOD PROGRAM OFFICIAL INSPECTION REPORT Oate: -7 Fddress- : V � City: &40 Zip Code: Telephone: 6r: Inspection Type: Program Element: i Program Record: Z B180 Poste Yes F1 No Permit Posted es Ll 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. Ma'or violations pose a threat to public health and must be corrected immediate! . Non-compliance may warrant closure of the food facility ri T. m m a 777 P - 1. Cemonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties P; :ems- �: ial�r sit�l;�gi�t't�: #�er � Ittatii'txef� Communicable disease;reporting,restrictions 8 exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds Proper eating,tasting,drinking,or tobacco use E 6. Approved thawing methods used M 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use rq Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used z <. • `"''�9_ aril�" s�`�t�lr�; �i�ti€1t!1?i�l"l -:," -�' �°;' - �SftcFrag �9Jsf� �rv€�; 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 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 oft$:1�t>FCi1- 11t- ttltilEtk1 ➢C?1t1(s - 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. 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 Foo dift! 8. Approved and sufficient ventilation and lighting PP 9 ff 15. Food obtained from approved source '' 9. Thermometers provided,accurate,and easily visible 1� 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths �... n, 17. Compliance with Gulf oyster regulations M r� PhY70 ' catxYra#1iCeYYltt' ppo Ct #lf f 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed nittl ,Ad4n 3. Toilet facilities clean,supplied,and maintained Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing f ulati ncts:u. P = w... 4 .Y..... . .. . _.. :a< exmarrerrtood File V-12b. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. P P t11f1it �fD1C11i21it e....gT. .....�e.......m.._ e. .... .. .... z 7. Signs posted;last inspection report available f 2. Sewage/wastewater properly disposed:toilet facility useable 48. Compliance with plan review requirements .. w �.. mm_ a 9. Facility operating with a valid health permit ai 3. No rodents,insects,birds or animals inside facility 0. Impoundment 51. Permit Suspension Received By/Title: r"�{„rte 1 S EH Specialist: (� V✓ -hRC Phone: 0 1 Page 1 of Z EHD1623 (1stpg) 4/9112 FOOD PROGRAM OIR