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e4HI" t-' SAN JOAQUIN COUNTt" ?� ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 ... a .p Telephone:(209)468-3420 Fax:(209) 464-0138 Web:www.sivov.ora/ehd 1C/PORN` FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: So,Va W(AlDate: S _If 0 - Address: IOU I I . 1. I {-IL S;, Ctty. I rq L Zip Code: 75-,37 (, Owner/Operator: 5C f 'TnL Telephone: 8. U_ G Program Element: I b 19 P ogram Record: Inspection Type: KOO J;A f 8160 Posted Yes Ll No Permit Postec!X Yes ❑No Re-Inspection on or After: li e K IN=In Compliance N/O=Not Observed WA=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 pose a threat to public health and must be corrected immediately, Non-compliance may warrant closure of the food facility w wo uA Demonstration of Knowledge aaA� our res Supervision :err L Demonstration of knowledge.to safe'.y certlflcate 24. Person In Charge Is present and performs duties Employee Health and Hygiene Personal Cleanliness k Communicable disease;reporting,restrictions 8 exclusions 25. Personal cleanliness and hair restraints tlischarga from eyes,nose,or mouth;no open wounds General:Food Safety Requirements ?' Proper eating,tasting,tlrinking,or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage x ,( Hands clean and properly washed pro[or glove use B. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible h 29. Toxic substances properly identified,stored.and used Time and Temperature Relationship Food Storage/Display/Service Proper hot and cold holding temperatures X 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 _ Equipment/Utensils/Linens F 11, Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food _ 5. Equipmentlutensils approved;installed;clean;good repair X h13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use -X k14. Food contact surface cleaned and sanitized/ware washing procedures I >1 1 37. Vending machines maintained d From Approved Source 38. Approved and sufficient ventilation and lighting X 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display Ix 40. Proper use and storage of wiping cloths * 17. Compliance with Gulf oyster regulations Physical Facilities _Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention ii 18. Compliance with HACCP plan or variante conditions 42. Garbage and refuse properly disposed Consumer Advisory - 43. Toilet facilities clean,supplied,and maintained y 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items:vermin-proofing Highly Susceptible Populations Permanent Food Facilities 120. Prohibited foods not offered at high risk'acuities 45. Floors, walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility 21.Hot and cold potable water available. k Compliance and Enforcement' " Liquid Waste Disposal 7. Signs posted;last inspection report available .yl 22 Sewage.'wastewater properly disposed:toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit I E:E 23. No rodents, insects.birds or animals ins7e facility 50. Impoundment 1. Permit Suspension Received By(ritle: 91 EH Specialist: Phone: / y Page 1 of EHDIB-23 (lstpg) 12/15109 b O FOOD PROGRAM OIR