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a4t'A�,a•.o •.- SAN JOAQUIN COUNI. a ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sioov.oro/ehd �tFOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: AFC SUS h 1 1 ew ,( �O I City: Date: � 7 Address: � 1 " a Zip Code: yj j, Owner/Operator: , 1� Ad v c ^ (e r r3 h t'c^ fP -/ Telephone: Program Element: J / Program Record: Inspection Type: P' ., 8180 Posted es No Permit Posted ,/Yes 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. Major violations pose a threat to ubl' health and must be corrected immediately. Non-compliance mav warrant closure of the food facili 4*� nstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties ioyee H;... f ll,unicable disease;reporting,restrictions&exclusions 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 7. Food protected from contamination during storage FHanddsn and properly washed;proper glove use 8. Washing fruits antl vegetables before use ng facilities supplied and accessible 9. Toxic substances properly identified,stored,and used and cold holding temperatures 0. Food storage;food storage containers labeled of time as a public health control 1. Customer self-service food protected;individual utensils provided ling methods 32. Food property labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available 12.7Food -service of returned food 5. Equipment/utensils approved;installed;clean;good repair t/ 13. free from contamination and adulteration j 6. Equipment,utensils and linens:storage and use r-- 14. Food contact surface cleaned and sanilizetl/warewashing procedures ( 7. Vending machines maintained owed Source 8. 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 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities ._` rice;; a, pproved Procedures 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained F 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing VM hle Populationssr . Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 5 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. ' Com)fiance and Enfo c posal 47, Signs posted;last inspection report available . Sewage. +,a stewater properly disposed.toilet facility useable 8. Compliance with plan review requirements _! _.... tmin 9. Facility operating with a valid health permit 3. No rodents, insectsbirds or animals Inside facility 150. Impoundment 1. Permit Suspension Received By/Title: v i L. Vl EH Specialist: Phone: )/6J- -J16 f Page 1 oft 11&23 (1$11 4/9/12 `1' FOOD PROGRAM OIR