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SAN JOAQUIN COUNT,., r. ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.siaov.orcI/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Famed-dress: City: of Facility: p \f G1r�(o(✓U Date: I�J C I � = S f I t-ik zip Code: 95 37b Owner/Operator: (� S c. } 2 ui c• Tn L J Telephone: a30-296 d Program Element: rogram Record: b I Ins ection T e: R P YP cv`l;n¢ SB1 BO Posted es No Permit Posted es _. No Re-Inspection on or After: IN=In Compliance WO=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 immediate) . Non-compliance ma warrant closure of the food facilit N7 wn In Demonstration of Knowledge nui our cos Supervision our 1. Demonstration of knowledge;food safety certificate r24. erson In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness 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 Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Centeminatlon by 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use ;Fmd washing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Food Storage/Display/Sial r hot and cold holding temperatures 30. Food storage;food storage containers labeled r use of time as a public health control 1. Customer self-service food protected;individual utensils provided r cooling methods 2. Food properly labeled and honestly presented IN r cooking time and temperatures nt/Utensils/U r reheating procedures for hot holding 3. Nonfood contact surfaces clean Protection, on 4. Warewashing facilities maintained;test strips available -service of returned food 35. Equipment/utensils approved;installed;clean;good repairfree from contamination and adulteration 36. Equipment,utensils and linens:storage antl use contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food From Approved$p" 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations ' Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention ie. 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 . Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept dean Water/Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermin w 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 0. Impoundment 51. Permit Suspension Received Byrnitle: STd/1F EH Specialist: Phone: f Page 1 of MO EHD 16-23 fill 111an2 FOOD PROGRAM OF