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oP44!t o SAN JOAQUIN COUNl4.. ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 a Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: o9 G r T Date: 11-124 "1 Address: Ito S+ City: rq c Zip Code: 9S 3 n Owner/Operator: R o . V f n 3 O Iu i + Telephone: X35 . Program Element: 161 Program Record: S2 41 j Inspection Type: 0 ,44;n 6180 Posted es No Permit Posted es No Re-Inspection on or After: X 3 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 lose,a threat to public health and must be corrected immediate/ . Non-corn /lance mg warrant closure of the food facility 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties _a.- _ v ;x Communicable disease;reporting,restrictions&exclusions •5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds NOR ', .•,4• t_'-"_ Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used , 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,stored,and used Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health Control 1. Customer self-service food protected;individual utensils provided Proper cooling methods 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 1. Proper reheating procedures for hot holding Nonfood contact surfaces clean :, R Warewashing facilities maintained;test strips available 12. No ro-service of returned food 5. Equipment/utensils approved;installed;clean;good repair 3. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained - c., . Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths ll`1 Compliance with Gulf oyster regulations .'"' --- 1. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet factlifies clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing . Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. 7. Signs posted;last inspection report available . Sewago/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements _. ;y_ 9. Facility operating with a valid health permit rodents,insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension ecelved ByfTitle: S ' vtdee_v 10-9 GMp10 H Specialist: 2LL6=L Phone: ZIN- .J/6 Page 1 of 2 EHD 1623 {1st pg) 4/9/12 FOOD PROGRAM 019