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o.RrA�lh " SAN JOAQUIN COUNTY" 2� ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.siaov.ora/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: F G S u J h'. ifil qlair. ,-41 Date: - l 7-12 Address: I � v, t _t )I h S 4- City: Zip Cotle: UJ - r y5 3 6 Owner/Operator: A d v c nc Y l5 h CG✓1,l $ Telephone: Program Element: )_ Program Ret:ord: p^ Inspection Type: LA 4 8180 Posted es __ No Permit Posted = es - No Re-Inspection on or After: IN=In Compliance WO=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. Me or violations se a threat to public health and must be corrected immediate) . Non-compliance me warrant closure of the food facility rav aur cos `..,i,6 11' aur 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties Personal Cleanliness Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds "`:G@geral Food `Requirements Proper eating,tasting,drinking,or tobacco use 6. Approved[hawing methods used ting Contamination by Hands 7. Food protected from contamination during storage Hands dean and properly washed..proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used ship Food Storage/Display/Service 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled B. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment/Utensils/Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available 412. No re-service of returned footl 35. Equipmentfutensils approved;installed;clean;good repair . Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use . Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting . Food obtained from approved source 39. Thermometers provided,accurate,and easilyvisible . Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths . Compliance with Gulf oyster regulations Ph du 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed _ 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for mw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing nent Food Facilities 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean . No living or sleeping quarters inside facility 1.Hot and cold potable water available. Find Enforcement e Dispose - 7. Signs posted;last inspection report available . Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements IRRM` V' 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension Received By/Title: �;1` EH Specialist: //,.. _ _ Phone: /S- -7 Page 1 of EHD 16-23 (1st pg) 1/18/12 b0 - FOOD PROGRAM OIR