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SAN JOAQUIN COUNT,, / ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 c'�iFoa�;p Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.siaov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: tr56t 0onv,Iid- Tc • CYeo .rDate: 1 Address: 1 y City: Tra Zip Code: c/S37,6 Owner/Operator: v U I h Telephone: t2'Z 4C o Program Element: Program Record: 16 1 l 3 Y Inspection Type: v,4;„c 6180 Posted (,Leg No Permit Posted a 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 code sections and general requirements that correspond to each violation listed below. Ma'or violations pose a threat to !blit health and must be corrected immediate) . Non-cont trance maX warrant closure of the food facility .`r' IM, $ttpervt's, 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties :-:.. �.�t$1�tttt �'-<' '�': i .. ......., v�8anlmi'$8t�-•d• FBF � T ,`. 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 6. Approved thawing methods used 7. Food protected from contamination during storage Hands clean and property washed;proper glove use e. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances property identified,stored,and used Emma 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 property labeled and honestly presented 10. Proper cooking time and temperaturesA. WE 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean . Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmenvutensils approved;installed;clean;good repair 13. Food Free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Footl contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained �"" -•' .' �, 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 t�f7. Compliance with Gulf oyster regulations 1. Plumbing maintained:proper back flow prevention pa 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3- Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items:vermin-proofing =r- - Perm . 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 IMM1.Hot and cold potable water available. a 7 Signs posted;last inspection report available . Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements 9. Facility operating with a valid health permit '` 3. No rotlen(s,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension r eived ByliitleeJalL_ __Specialist: + Phone: LlFi� / Page 1 of EHD 16-23 list pg) 4/8112 FOOD PROGRAM OF