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SAN rJOAQUIN COUNT ....; ' ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �q'ti Q,RN�p• Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 0 nHk 0 r 1 Date: Address: I Y� I f r S + City: -�a Zip Code: Owner/Operator: S t I I `^ Telephone: 9S374 533 Program Element: 2jI (o Inspection Type: unl ,nc B180 Posted Ye No Permit Posted V 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 ose a threat to public health and must be corrected immedfatef . Mon-corn fiance may warrant closure of the food facilitir 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds ........ ,.: n.... . .. . -,.. ._._.gym 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 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. 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 31. Customer self-service food protected;individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. 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 35. Equipmentlutensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained 38. Approved and sufficient ventilation and lighting Food obtained from approved source 39. Thermometers provided,accurate,and easily visible . Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths k4r7, Compliance with Guff oyster regulations _ �iflaRGe Mliffi `'- - 1. Plumbing maintained;proper back flow prevention e. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed - -, 3. Toilet facilities clean,supplied,and maintained 9. 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 OR 1.Hot and cold potable water available. `, .- ". 7 Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements Vgrmiri .. '� ; 9. Facility,operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension r ed By/Title:cialist: Phone: /_ y.3/G 1/ Page 1 of EHD1&23 (tslpg) 4M72 F7 / FOODPROGRAMOIR