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SAN JOAQUIN COUNTY S' by ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 • d;.. . .�;>� Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.s'gov.org/ehd G%E6'a FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: «D $ 2 -d3ZC Date: ddress: / pip rK ST city: 7X,,, zip code: 937.r 7G nerlOperator: N�tiSE� -T 4�v4RDo d Telephone: 0q-5?-7q4/ Program Element: /425Program Record: ROS-1 _/c( Inspection Type: )?a L4 Tr B180 Posted -Yes IA No Permit Posted X Yes No Re-Inspection on or After: 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 immediately. Non-compliance rrfay warrant closure of the food facility r wo w• Demonstration of Knowledge lilaulourrlcas Supervision O1n 7� 1. Demonstration of knowledge'.food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleardiness Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints k1 13. No discharge from eyes,nose,or mouth;no open wounds General Food Sabty,Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Proventing Contamination by Hands 27. Food protected from contamination during storage 5. Hands clean and properly washed, proper glove use 28. Washing fruits and vegetables before use K Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship Food Storage/Display/Service Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled �( Xy Proper use of time as a public health control 1 C stow ensil Customer self-service food protected;individual uts . Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipmerd/Utensils/Unens ,Xil1. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean - Protection From Contamination 34. Warewsshing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair X 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 Food From Approved Source - 38. Approved and sufficient ventilation and lighting ,::; 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible J(116. Compliance with shell stock regulations;tags/display 40, Proper use and storage of wiping cloths A117 Compliance with Gulf oyster regulations i Ptgrsial Faplides Conformance With Approved Procedures 41. Plumbing maintained;proper back Flow prevention 1,118 Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consuri Advisory 3. Toilet facilities clean,supplied,and maintained n 1g. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities j( n. Prohibited foods not offered at high risk facilities Min ,walls and ceiling are maintained and kept clean Ware l Hot Waw g or sleeping quarters inside facility -777 �( Hol and cold potable water available. Compliance and EnforcementUquid Waste Disposal posted;last inspection report availableX22. Sewage/wastewater properly disposed;toilet facility useable liance with plan review requirementsVermin operating with a valid health permit3. No rodents,insects,birds or animals inside facility ndment Suspension Received Byrritle: J EH Specialist: F —- Phone: .? Iy, Pagel of Z EHD 1823 (1st pg) 7/29109 / J FOOD PROGRAM OIR