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,��g •.rA� SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 dd�iAC'n�'� Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 5 OU r /✓I ir c C Tr c, Date: /z- 7- ddress: 111-I U0. 'Itn S4 _ City: Tr A ( Zip Code: q SJ 74 Owner/Operator: f p 1 o IR e r Telephone: 8,3 5 S 4 Program Element: J ProgramRecord: )y Y o Inspection Type: rt i SB180 Posted es C No Permit Posted es ❑ No Re-Inspection on or After: IN=In Compliance N/O=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. Ma•or violations gose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility Eddnking, e Demonstration of knsafety certificate 4. Person In Charge is present and performs duties an Communicable dise ,restrictions&exclusions 5. Personal cleanliness and hair restraints No discharge from mouth;no open we Proper eating,tastintobacco use 6. Approved thawing methods used r- 7. Food protected from contamination during storage iir Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances property identified,stored,and used a 64 1 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 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures - 11. Proper reheating procedures for hot holding '' 3. Nonfood contact surfaces clean 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 sanifized/warewasnieg procedures 37. Vending machines maintained Food From App o urce; 38. Approved and sufficient ventilation and lighting 15. Food obtained frorn approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display 0_Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations Physical Faci "Conformance Witti'Approved Procedures 1. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance con d)tions 2. Garbage and refuse properly disposed Consumer Advisory 3. Toilet facilities clean,supplied,and maintained 9.Advisory provided for raw or undercooked food . Premises;personal cleaning items;vermin-proofing 5 Highly Susceptible Populations 0. Prohibited foods not offered at high risk facilities �_ 5. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 6. No living or sleeping quarters inside facility 1.Hot and cold potable water availahle. o Liquid Waste Disposal 7. Signs posted;last inspection report available W3. Sewage/wastewater properly disposed,toilet facility useable 8. Compliance with plan review requirements Ver9. Facility operating with a valid health permit No rodents,insects,birds or animals inside facility _ = 0. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: 77=Phone: =7J 161- , 777 Page l of EHD1&23(lstpg) 4/9112 FOOD PROGRAM OIR