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`. .� oPA�IN•.c SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 agcl e. �;P Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: YP 5 IJ A m 4 S 1- C o, Date: I,c7 ddress: 12 1 " _,'j n S 4_ City: Zip Code: 90 Owner/Operator: U,f I h )Ce e O Telephone: r 32 - 21 Program Element: Program Record: /� Inspection Type: 4; SB180 Posted es ❑ No Permit Posted 4olfas ❑ 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. Major violations pose a threat to public health and must be corrected fmmediatet . Mon-compliance may warrant closure ofthe food facil/tv o s ra t'�On o e 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 6. Approved thawing methods used 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used e c Proper hot and cold holding temperatures 0. 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 properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean IWO34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipmentlutensils approved;Installed;clean;good repair All 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage vv use 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained od;From.Apprg ed 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;tagsidisplay 40. Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations r .With Appro zc Procedures 41. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed onsumer Advisory 43. Toilet facilities clean,supplied,and maintained .Advisory provided for raw or undercooked food 4. Premises;personallcleaning items;vermin-proofing ptible Populations 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean NlMater/Hot Water 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. _ Li uid,Waste Disposal .,,, „ , 7. Signs posted;last inspection report available . Sewage/wastewater properly disposed toiletfacilityuseable 8. Compliance with plan review requirements ermin -.,.ia 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension Received By/Title: - Phone: /!/ �6` Pagel of EH Specialist: EHO 16-23(isl pg) 4912 �1•v FOOD PROGRAM OIR