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x44 1d• o SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 o42i"6Ai+;r Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.oro/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: CA U I h Y off Date' 1,2, 6 -12- Address: , G -12 ddress: f 0 y t ,1 1 h f City. r u 0 Zip Code: 1;76 Owner/Operator: o G t. T Telephone: �35-5-00v Program Element: I q Program Record: I Inspection Type: RciAne SB180 Posted es 11 No Permit Posted es ❑ 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 toi.c health and must be corrected immediately. Non-com liance ma warrant closure of the food facilit MMMINNWJRIIDemonstraflon of Knowledge __ + _coSupe R= 1. Demonstration of knovlodge:food safety certificate - _ 4. Person In Charge is present and perforans duties Employee Health and Hygiene •'t• �"rPersoria nline 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food S Requirement 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 0. 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 Il 1. Proper reheating procedures for hot holding _ 3. Nonfood contact surfaces clean 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equip manVutansils approved;installed;clean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact from cleaned and sanitized/warewashing procedures 37. Vending machines maintained cad From Approved Source 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 regulations;tags/display 0. Proper use and storage of wiping cloths 7. Can with Gulf oyster regulations i WitFi Approved PrM1041. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed "Consumer Advisory - 3. Toilet facilities clean,supplied,and maintained 9.Advisory provided for raw of undercooked foo 144. Premises;personalld aning items;vermin-proofing ighly Susceptible Papule ns' 0. Prohibited foods not offered at hi(jh risk facilities F9ty walls and ceiling are maintained and kept clean Water/Hot Water :c or sleeping quarters inside facility 1.Hot and cold potable water available. -e an¢ nforcemen uid Waste Disposal osted;last inspection report available .Sewage/wastewater properly disposed;toilet facility useable nce with plan review requirements Ve_rmm .,. ;;,• operating with a valid health permitdents,insects,birds or animals inside facility dment 1. Permit Suspension Received By/Title: EH Specialist: Phone: /// ` �. Page 1 of z EHD 16-23 list pg) 4/9112 �l'IOC FOOD PROGRAM OR