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SAN JOAQUIN COUNT t ENVIRONMENTAL HEALTH DEPARTMENT -_ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax.(209)464-0138 Web:www.sigov.org/ehd ,�iFUR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: .l .3 _ Date: ( 21a-/ Address: IJ fh S City: i Zip Code: 9Sa zf caner/Operator: y Telephone: a 3 S -� SS Y Program Element: (<) / Program Record: v Inspection Type: SM-80 Posted Ass No Permit Posted Yes n 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 erode sections and general requirements that correspond to each violation listed below. Ma'or vilolagea%=a threat to public hea1M and must be corrected lmmedl . Alon-conittiftince may warrant closure of the food ffti 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds Proper eating,tasting,drinking,or tobacco use Approved thawing methods used .... . ...... byliered 7. Food protected from contamination during storage Hands dean and property washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used ''Relationship Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided Proper cooling methods 2. Food properly labeled and honestly presented 0. Proper cooking time and temperatures -1 1 Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean urination Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. 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 sudace cleaned and sanitized/we rewashing procedures 37. Vending machines maintained d From Approved Source 38. 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:tags display 40. Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41. 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 . Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities . Prohibited foods not offered at high risk facilities 5. Floors.walls and ceiling are maintained and kept clean r/Hot Water 6. No living or sleeping quarters inside facility 1.not and cold potable water available. and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 2. sewagewastewater properly disposed toilet facility useatel 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: H Specialist: - Phone: Page 1 of EHD 16-23 (1st pg) 4/9/12 FOOD PROGRAM OIR