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SAN JOAQUIN COUNT z� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sioov.ora/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility:Co rn Date: t 1- 12 f Address: \ i10 St City: ' C ip Code: 01 Owner/Operator: Telephone: Program Element: z, Program Record: S Inspection Type: Bt 80 Posted Yes No Permit Posted Yes No Re-Inspection on or After: 2 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. Maor violations a threat to ublic health_and must be corrected immediately. Non-compliance may warrant closure of the food facilit ' onstrationof Knowledge rhar our cos Supervision 1. Demonstration of knowledge:food safety certificate 7.4. Person In Charge is present and performs duties tth and Hygiene Personal Cleanliness Communicable disease;reporting,restrictions&exclusions 25 Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used :Contamination by Hands 27. Food protected from contamination during storage Hantls clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored.and used 7717 ttonship Food Storage/Display/Service Proper hot and cold folding 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 Y, 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, :;, 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use X 14. Food contact surface cleaned and tian-timd/warewashing procedures 37. Vending machines maintained food From Approved So - . „ :- :" 38. Approved and sufficient ventilation and lighting `., 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulationstags display 40. Proper use and storage of wiping cloths 17. Compliance with Gull oyster regulations Physical Facilities '` "" `C7iti `emarice With Approved Procedures 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed INNOMMIKINOWnsurner Advisory 43. Toilet facilities clean,supplied,and maintained rlry provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing `hly Susceptible Populations Permanent FoodFacilities ted foods not offered at high risk facilities 45. Floors.walls and ceiling are maintainedantl kept clean X Waterl Hot Water 46. No living orsleeping quarters inside facility d cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available e/wastewater properly disposed:toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received Byrritle: 1"t t Ie e H Specialist: - P ne. 11 b _O� Page 1 of EHD 1623 (l st pg) 4/9/12 FOOD PROGRAM OIR