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SAN JOAQUIN COUNTY 2` ? ENVIRONMENTAL HEALTH DEPARTMENT Q: a 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209)468-3420 Fax.2091464-0138 Web:www.sjgoov.org/ehd �hFOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 15G I re } C&CC Date: �- Address: Y In S l.. City' I rp C Zip Code: O! 7l Owner/Operator: '�'✓�; h h I r a n in hn Telephone: 7J Program Element: Z Program Record: Inspection Type: iAn46 BI 80 Posted ❑lepil N d Permit Posted WYes D No Re-Inspection on or After: IN=In Compliance N/0=Not Observed NIA=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. Ma"or violations ose a threat to public health and must be connected immediately. Non-compliance mav warrant closure of dre food facili •e �onstration of Knowledge 1. Demonstration of knowledge,food safety certificate 24. Person In Charge is present and performs duties -mployee Health and Hygie 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances property identified,stored,and used Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 8. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided Proper cooling methods 2. Food properly labeled a;disposed esty presented 10. Proper cooking time and temperatures -4 60 11. Proper reheating procedures for hot holding 3. Nonfood contact surfacen p 4. Warewashing facilities mined;test strips available 12. No re-service of returned food 5. Equipmentutensils apprinstalled;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils ands:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines main om Appro.e_., ource 'x .. 8. Approved and sufficient ation and lighting 15. Food obtained from approved source 9. Thermometers providedrate,and easily visible 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage ing cloths 17. Compliance with Gulf oyster regulations .or r ce �onfoFinance With Approved Procedures 1. Plumbing maintained;pback flow prevention 8. Compliance with HACCP plan or varence conditions 2. Garbage and refuse prodisposed ''.Consumer Advisory ; � , •'af 3. Toilet facilities clean,supplied,and maintained 8.Advisory provided for raw or indcrcooked food 44. Premises;personal/cleaning items;vermin-proofing '. Highly Susceptible Populations 1111111111111111111Rerma en a- IM0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water availablea o e e ° Liquid Waste Disposal, 47. Signs posted;last inspection report available 2. Sewagelwastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermin ="a4 9. Facility operating with a valid health permit rodents,insects, birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: - Phone: r 1 / L. /6 Y Page 1 of O FOOD PROGRAM OR EHD 1623 list pg) 419112