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aDAuf" SAN JOAQUIN COUNTY" l:tea'A ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Fa...... +° Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: C> h L4 4 O I $ 1 u� Date: - y - l2 Address: v City: TroC Zip Code: O53 7` Owner/Operator: Jcil Telephone: 8'33- I9 513 Program Element: , 23 JProgram Record: Inspection Type: Krig 41 n C 8180 Posted A Yes No Permit Posted 'Yes No Re-Inspection on or After: IN=In Compliance WO=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 to public health and must be corrected immediate/r. Non-compliance may warrant closure of the food facility w wo wn Demonstration of Knowledge as our cos Supervision our 1. Demonstration of knowledge,food safety certificate JC 24, Person In Charge is present and performs duties _,:... Employee Health and Hygiene Personal Cleanliness ✓ Communicable disease;reporting,restrictions 8 exclusions 25. Personal cleanliness and hair restraints y 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements ,y Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage -E/-Hands clean and properly washed,proper glove use 28. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Tempersture Relationship Food Storage/Display/Service X Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled X 8. Proper use of time as a public health control 31. Customer self-service food protected,individual utensils provided " 9. Proper cooling methods 32. Food properly labeled and honestly presented V 10. Proper cooking time and temperatures Equipment/Utensils/Linens y 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair X 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 8. 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 17. Compliance with Gulf oyster regulations Physical F 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed N.. 43. Toilet facilities clean,supplied,and maintained x 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean t W 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforcement 47. Signs posted;last inspection report available . Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 49. Facility operating with a valid health permit y 3. No rodents, insects,birds Wilmals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: r e r ow vvey EH Specialist: Phone: //f( Page 1 of �. EHD 16-23 (1st pg) 1118112 Gv FOOD PROGRAM OIR