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o.P¢41N• c %� SAN JOAQUIN COUNTY' ]•�'A ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www.siaov.org/ehd �1FORY FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: j 4 C W Date: Address: 0 I 'I.„ r city: I r G Zip Code: Owner/Operator: Tr- C i Telephone: C3J0_��/SU Program Element: 16 1 P gram Record: I J1 Inspection Type: SB180 Posted Yes ❑ No Permit Posted ;'Yes ❑ No Re-inspection on or After: :2 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 immediate)'. Non-com Hance ma warrant closure of the food facility 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties �, >»pNdin e rC Communicable disease;reporting,restrictions&exclusions _ 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds - sx Proper eating,tasting,drinking,or tobacco use No 6. Approved thawing methods used m 1 ^per , _ %, • 7. Food protected from contamination during storage Hands clean and properly washed,proper glove use 28. Washing fruits and vegetables before use {z .. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used ,. .,,. ".,.;, �'4„iftt!eaudTeinperefure �6fish � y. •§ , i,.. .. " ... -_. . Proper hot and cold holding temperatures 30. 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 ,.' x 11. Proper reheating procedures for hot holding 3 3. Nonfood contact surfaces clean 4. Warewashing facilities maintained;test strips available .Y 12. No re-service of returned food 35. Equipment/utensils approved,installed;clean;good repair X 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanhized/warewashing procedures 37. Vending machines maintained _ 38. Approved and sufficient ventilation and liahtino 15. Footl 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 ,,lf 117. Compliance with Gulf oyster regulations 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or vayr�ia-nce conditions 2. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained 19. Advisory provitletl for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing �a 0. Prohibitetl foods not oHeretl at high risk facilities I ffM 45. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility 1.Hot and celtl potable water available. 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements .,_„ • 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received Byrntle: Sn1 EH Specialist: Phone: Pa e 1 of e EHD 16-23 (1st pg) 12115109 FOOD PROGRAM OIR