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SAN JOAQUIN COUNTY 2r ? ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 • r., "` ;P• Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.siaov.oro/ehd ��IFOR� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: I J (A C �G G ra it Date: ddress: f S4 City: c1 �. Zip Code: S 6 weer/Operator. �/, / Telephone: -2 e �-SC Oct 04 Gh " Program Element: I Prog m Record: pU Inspection Type: �F . SB1 BO Posted as ❑ No Permit Posted Oyes ❑ No Re-Inspection on or After: 2 W e 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 immediatel r Non-compliance may warrant closure of the food facility IN wo: Demonstration of Knowledge Wi or cos - Supervi5i 1. Demonstration of knowledge,food safety certificate 24. Person In Charge is present and performs duties ;_yI Employee Health and Hygiene Personal Cleanl mess Communicable disease;reporting, restrictions S exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds y. General Food Safety Requirements. Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contammatio i by Hands 7. Food protected from contamination during storage Hands clean and properly washed.proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,storedand used X -.,emperature Relationship +_. ""`, Food Storage/Display/Service h 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 11.Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean 4. Warewashing facilities maintained;testovisible 12. No re-service of returned food 5. Equipmentlutensils approved;installedr X13. Food free from contamination and adulteration 36. Equipment,utensils antl linens:storage14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained 38. Approved and sufficient ventilation antlX15. Food obtained from approved source 39. Thermometers provitled,accurate,and 16. Compliance with shell stock regulations;tagstdisplay 0. Proper use and storage of wiping cloths J( 17. Compliance with Gulf oyster regulations 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse property disposed 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing _'-=" y'Permaneniood �a- 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept dean fC 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforceme 1.7. Signs posted last inspection reportavailable . Sewagetwastewater 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 1. Permit Suspension Received By/Title: Vefjj , -r EH Specialist: Phone: /// �- 3/6 f Page t of EHD 1623 (1st pg) 12/15/09 'C t0 FOOD PROGRAM OR