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4ern.• SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 dd.•• ::P Telephone: (209) 468-3420 Fax:(209)464-0138 Web:www.siciov.org/ehd orribs<� FOOD PROGRAM OFFICIAL INSPECTION REPORT I,, � S Date: �-- �-1 S FameFacility: ( - u Q G"� g (� IllnSr ___ city: 3perator: Telephone: $'3 S-12-C 9 � ta Uunrcl fresh cnkr l Program Element: I j I Program Reeord: It) 7. 6 0 2 3 Inspection Type: 8180 Posted ❑Yes ❑ No Permit Posted Yes ❑ No Re-Inspection on or After: IN=In Compliance NIC)=Not Observed NIA=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 gublic health and must be corrected immediate) . Non-compliance may warrant closure of the food facility Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties Communicable disease;reporting,restrictions R exclusions 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 t=td r a 7. Food proteduring storage Hands clean and properly washed;proper glove use 28. Washing fruore use Handwashing facilities supplied and accessible 9. Toxic substances property identified,stored,and used 7. 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 V 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures - 11. Proper reheating procedures for hot holding - 3. Nonfood contact surfaces clean 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentfutensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food 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 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations 11 Al rqv pP 1. Plumbing maintained;proper back flow prevention P 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed er Ad vi 3. Toilet facilities clean,supplied,and maintained 19.Advisory provided for raw or undercooked food Premises;personaVdeaning items;vermin-proofing Highly.Susceptible Populations 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean titer/Hot Water-=0 l,pi srrj'' 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. uid Waste Disposal 7. Signs posted;last inspection report available 2. Sewagelwastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements Vermin "tr' 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: VVier EH Specialist: Phone: ,IL l.- 3�6 f: Page 1 of 2 EHD 1623(1s1 pg) 4012 f�'� p FOOD PROGRAM OIR