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4 y f oPqu'•N. e SAN JOAQUIN COUNTY q' ,a ENVIRONMENTAL HEALTH DEPARTMENT w. 1868 East Hazelton Avenue, Stockton, CA 95205-6 . f �P Telephone: (249)468=3420 Fax:(209) 464-013$ Web:www.s ov.org/eh LIFOR i FOOD PROGRAM OFFICIAL INSPECTION REPORT j Date: 19-1 Name of Facility: �u r- -ems kin _�r� - Zip Code: Add ass: Y t!1 1-t•�`t- r City: 5 O r `b Telephone: OwnerlOperator: J S rl/-I r V Program Record: r] Inspection Type: 0 W-+i ki Program Element: 2(p t' R O C4 O B180 Posted Yes ❑ No Permit Posted Yes ❑ 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. 11I I violations ose a threat to public health and must be corrected immediate! . Non-compliance ma1 warrant closure the food facility �.. Supervision �f6} fN O; A IP" � g Or1T Demonstration ofiKnowled e° 1. Demonstration of knowledge;food safety certificate A. Person In Charge is present and performs duties •-- ��--s- --- - � Persona�Gteariltne� Employee eal h nss d . gienei; N- ::!2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints -03. No discharge from eyes,nose,or mouth;no open wounds It� ,. G neral iFbod::5afe R uirements y Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used � ""� a Pre�enfiag Contain"Ina ion'b HIII aI 111ncls�l- F 27. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use "6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used •Tim �arid Temperature RiRationship1 _ Fo`od 5 oragelDisp aylService' 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 quipment_I,_U ensils l Li eris'r 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 34. Warewashin facilities maintained;test strips available Protection From Cot ina inn�- 9 p 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 od� F� J ` r• 38. Approved and sufficient ventilation and lighting 1i FaFrom��p�ved�Saurce,� .�;� f 5. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 4111 6. Compliance with shell stock regulations;tags/display 40, Proper use and storage of wiping cloths -� _ Ph sisal Faciiitres�Compliance with with Gulf oyster.regulations _ �y Confor a�ceaWiApproveri P ace ores: 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Ze LTAdvisory 3. Toilet facilities clean,supplied,and maintained Advisory provided for raw or undercooked food 44. Premises;personaVcleaning items;vermin-proofing -- - f ^ Higherusc pti�e�PPo, Ian ttfor � Perm HentFootl act `tress _ Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Hoy t�WateF, % , 6. No living or sleeping quarters inside facility X21.Hot and cold potable water available. F ` Comp fiance and fo%ementrt ' R , as t]isposal_ 7. Signs posted;last inspection report available 22. Sewagelwastewaterproperly disposed;toilet facility useable 8. Compliance with plan review requirements up z_:. 9. Facility operating with a valid health permit 3. No rodents,insects,big nimals r e fac'slity 50. Impoundment 51. Permit Suspension Received BylTitle: EH Specialist: Phone- _ n Pagel of ;L EHD16-23(1st pg) 4/9112 / FOOD PROGRAM OIR