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a4rAglN• P SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • tsa�`;� Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Tr G (1 7,- 717- Date: S_ 7-13 Address: I h u• City: f-G( Zip Code: ar �!S 3 26 Owner/Operator: A r4 ( . ; 1 m u n d i Telephone: Program Element: b T Program Record: j I 4 r� Inspection Type: s�.j; 12 B180 Posted es 0 No Permit Posted l 0 No Re-inspection on or After: IN=In Compliance N/O=Not Observed NIA=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 imm!t e��ldiate) . Non-compliance ma warrant closure of the food facilit o C IXYY! Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties 1� Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds Fio oper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used liwmuilgwmma 7. Food protected from contamination during storage ands clean and property washed;proper glove use B. Washing fruits and vegetables before use ndwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used roper hot and cold holding temperatures ✓ 30. Food storage;food storage containers labeled oper use of time as a public health control 31. Customer self-service food protected;individual utensils provided oper cooling methods 2. Food properly labeled and honestly presented roper cooking time and temperatures per reheating procedures for hot holding 3. Nonfood contact surfaces clean 34. Warewashing facilities maintained;test strips available 12. No ra-service of returned food 5. Equipment/utensils approved;installed;dean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and saniflzed/warewashing procedures37. Vending machines maintained proved Source,; 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stack regulations;tags/display 40. Proper use and storage of wiping cloths 77. compliance with Gulf oyster regulations 111il Nimum 1. Plumbing maintained;proper back flow prevention 18. compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet facilities dean,supplied,and maintained 19. Advisory provided for raw or undercooked food Ell 1 44. Premises;personal/cleaning items;vermin-proofing e 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 6. No Irving or sleeping quarters inside facility 121 Hot and cold potable water available->.... o -e i erste Disposah. y_ . 7. Signs posted;last inspection report available 22. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements ;Ue�min � 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals imide facility 0. Impoundment 1. Permit Suspension Received BylTitle: t�� H specialist: Phone: //! G; j 716r Page 1 of 2 EHD 16-23 (lst pg)4/9/12 Y'Yio FOOD PROGRAM OIR