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PgU[M SAN JOAQUIN COUNTY ? ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www siaov org/ehd 4rFOft� FOOD PROGRAM OFFICIAL INSPECTION REPORT E : Date: J _� t res end � Tt Crn� �_ S4- Clty: - Zip Code: S.J 76. Telephone: �31-ZH h Unt: I z Program ecord: j jj Inspection Type: l -,01 Yes ❑ No Permit Posted es ❑ No Re-Inspection on or Aker: 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. Major violations pose a threat to public health and must be corrected immediatel . Non-com liance ma warrant closure of the food facility iH wo wA Demonstration of Knowledge MAJ our cos Supervision OUT t 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes, nose.or mouth;no open wounds General Food Safety Requirements y/ Proper eating,tasting.drinking,or to use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage ;/ 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use i/ 6. 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 0. Food storage;food storage containers labeled Proper use of time as a public health control31. Customer self-service food protected;individual utensils provided 19- Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment/Utensils/Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available =Conformance service of returned food 35. Equipmenttutensils approved;installed;clean;good repair ree from contamination and adulteration 36. Equipment,utensils and linens:storage and use ontact surface cleaned and sanitized/werewashing procedures 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting btained from approved source 39. Thermometers provided,accurate,and easily visible liance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths liance with Gulf oyster regulations Physical Facilities ;""� Conformance With Approved Procedures 1. Plumbing maintained;proper back flow prevention v 18. 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 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities 20. Prohibited foods not offered at high risk facilities 45, Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46, No living or sleeping quarters inside facility v 21.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 22. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit L 23. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: H Specialist: Phone: ,I6 9 rry Page 1 of Ylk EHD 16-23 (1st pg) 419112 FOOD PROGRAM OR