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�eR4u(ry F \/ SAN JOAQUIN COUNTY' ENVIRONMENTAL HEALTH DEPARTMENT q 600 East Main Street, Stockton, CA 95202-3029 �4�IFatiN:" Telephone:(209)468-3420 Fax.(209) 464-0138 Web:www.siqov,orq/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT rAddress: of Facility: c Date: $ I+ S.t- City: Zip Code:/ 1r4 `fS37-Lr/Operator: f 2 Telephone:l2f'3 S - � Program Element: I Z I Program Record: 0 4 tl Inspection Type: 8180 Posted Yes C7 No Permit Posted t'Yes ❑ No Re-Inspection on or Aker: r k, , IN=In Compliance N/O=Not Observed WA=Not Applicable COS=Corrected on-siteMAJ=Major Violation OUT=Not in Compliance See reverse side for code sections and general requirements that correspond to each violation listed below. Ma'or violationspose a threat to Public health and must be corrected immediatel . Non-compliance mav warrant closure of the food facility `Demonstration of Knowledge waa ovr cos Supervision c.r; 1. Demonstration of knowledge;food safety certificate - 24. Person In Charge is present and performs duties ersooa, anfiness Communicable disease;reporting,restrictions a exclusions '" 25. Personal cleanliness and hair restraints T No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used J Preventing Contamination by Hands 27. Food protected from contamination during storage X Hands clean and properly vaashed.proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used - Time and Temperature Relationship - Food Storage/Display/Service Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 8. 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 y 10. Proper cooking time and temperatures Equipment/Utensils/Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean taction From Contamination 34. Warewashing facilities maintained;test strips available 2. No re-serviceof returned food _ _ 35. Equipment/utensils approved;installed;clean;good repair LX 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use J( A 14. Food contact surface cleaner and sanitoed,warewashing procetlures 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 17. Compliance with Gulf oyster regulations Physical Facilities ,. Conformance With Approved Procedures - 41. Plumbing mainlained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed (Consumer Advisory. 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food l 44. Premises;personal,cleaning items:vermin-proofing Susceptible Populations Permanent Food Facilities $.,high Prohibited foods not offeretl athigh risk facilities 45. Floors,walls and ceiling are maintainetl and kept clean !Hot Water 46. No living or sleeping quarters inside facility e water available. Compliance and Enforcement 1NasteDisposal 47. Signs posted;last inspection report available r properly disposed;toilet facility useable 8. Compliance with plan review requirements 'Vermin 49. Facility operating with a valid health permit s,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: - Phone: /E Page 1 of EHD 16-23 (1st pg) 12/15/09 FOOD PROGRAM OIR