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SAN JOAQUIN COUNTI- Z ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Telephone:(209)468-3420 Fax: (209) 464-0138 Web:www.sagov.org/ehd 4rFOR� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: r Gl c 'S Date: Address: 0 I r 5+ *6 City: ry p City: -Tr, Zip Code: S� ` Owner/Operator: ^ 1C S t^ r u Telephone: g'3 _JI U Program Element: N (d Program Record: S', Y Y cj Inspection Type: Kn f I ., P B180 Posted Yes .7 No Permit Posted es n 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. Ma'or violations ose a threat to public health and must be corrected immediatel . Noncom fiance ma warrant closure of the food facility ARMJour' 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Communicable disease;reporting,restrictions&exclusions 2 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 ...n 7. Food protected from contamination during storage k Hands clean and property washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled„ Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures $Fv 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair 13. Footl free from contamination and adulteration 36. Equipment,utensils and linens:storage and use Jt 14. Footl contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained 8. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations T* 1. Plumbing maintained;proper back flow prevention 18. 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 MM 1 44. Premises;personal/cleaning items;vermin-proofing S( 0. 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 m , .. 1.Hot and cold potable water available. W _ _ 7. Signs posted;last inspection report available Sewage/wastewater property disposed;toilet facility useable 8. Compliance with plan review requirements 9. Facility operating with a valid health permit �( 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: 1 [r EH Specialist: hone: 41 Y / / Page t of 2 EHD16.23 (1slpg) 12/15/09 Y �i FOOD PROGRAM OIR