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SAN JOAQUIN COUNT' <br /> a��CAG <br /> `'ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> "*i;Fodr" Telephone:(209)468-3420 Fax:(209) 464-0138 Web:www.siaov.ora/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: Xo� <br /> ddress: �_j City Zip Code:wrier/Operator: TelephonProgram : PrograInspection Type:B780 Posted Permit Posted es No Re-Inspection on or After: <br /> IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance <br /> See reverse side for code sections and general requirements that correspond to each violation listed below. <br /> W018dons 8 threat to ublic health and must be corrected immediate/ . Nan-cora fiance ma warrant closure of the food facility <br /> ation; led' " Supervisi" OUT <br /> 1. Demonstration of knovdedgc.food safety certificate 4. Person In Charge is present and performs duties- <br /> lc <br /> uties <br /> l ct11 Iles <br /> Communicable disease;reporting,restrictions 8 exclusions Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds cements <br /> Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 9. Toxic substances property identified,stored,and used <br /> Proper hot and cold holding temperatures . Food storage;food storage containers labeled <br /> Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 2. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/werewashing procedures 37. Vending machines maintained <br /> __ 1 38. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations Physical Facilities <br /> „ ""'L'611 tarlaeWith Approved Procedures 41. Plumbing maintained;proper back flow prevention <br /> 111K18. Compliance with HACCP plan or variance conditions 42 Garbage and refuse property disposed <br /> Advisory 41 Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for rawor undercooked f00tl 4. Premises;personal/cleaning items;vermin-proofing <br /> ... __. <br /> Is Populations Permanent Food Facilities <br /> 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept Goan <br /> Water/Hot Water 46. No living or sleeping quarters inside facility <br /> 1.Hot antl cold potable water available. Compliance and EnforqPment <br /> Liquid Waste Disposal 47. Signs posted,last inspection report a i <br /> . Sewage/wastewater properly disposed:toilet facility useable _77- 48. Compliance with plan review require eatezyr <br /> Vermin 9. Facility operating with a valid health permit <br /> 3. No rodents,inset bird or animals inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> Received By/Titl <br /> EH Spec' list: Phon Page 1 of <br /> EHD 1623 hs 4/wl FOOD PROGRAM OR <br />