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SLNI-N., SAN JOAQUIN COUNTY yam�Oy ENVIRONMENTAL HEALTH DEPARTMENT r. 600 East Main Street, Stockton, CA 95202-3029 {tlyda�~ Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sog v.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT ame of Facility: PN'S Date: 2_,jp_16 ddress: q y E, IWSY. City: zip Code: ner/Operator: Telephone: _2s SN/,iluivi4 £, Program Element: Program Record: Rv 16/ Inspection Type: ��-, 8180 Posted Yes No Permit Posted Yes No Re-Inspection on or After: IN=In Compliance NIO=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. Maier violations pose a threat to public health and must be corrected immediatel . Non-corn liance may warrant closure of the food facili ■ r». DamonSt'ation of Knowledge wu our cos Supervision aur 1. Demonstration of knowledge,food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Clisanliness Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds _ Gefterall Food Safety ReQ°lrements 'A Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used PrsventlrMgCdr Pn by Hands 7. Food protected from contamination during storage JG 5. Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible x 9. Toxic substances properly identified,stored,and used Time and Tamperatura-RelafiorWtiP Food Storege/Display/Service Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled /f 1 provided rself-service food protected;individual utensils Proper use of time as a public health control Proper cooling methods 2. Food properly labeled and honestly presented If 10. Proper cooking time and temperatures Equipment IULensdsIUnens f 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean PromUicn From COiif"nation 34. Warewashing facilities maintained;test strips available IC 112. No re-service of returned food 35. Equipmenbutensils approved;installed;clean;good repair �C 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use X 14. Food contact surface cleaned and sanitized/warewashing procedures 37. vending machines maintained Food 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 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations 1111"Ical Fadlill" CpntpRriance With Approved Procedures 41. Plumbing maintained;proper back Flow prevention --8compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed CoKorw Advisory 43. Toilet facilities clean,supplied,and maintained �19. Advisory provided for raw or undercooked 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Wets/Hot blew 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents,insects,birds or ani Is inside facility 50. Impoundment 1. Permit Suspension Received ByTtle: - INAA-ZA UV Phone: _ I H Page 7 of Z H Specialist: F000 PROGRAM OIR EHD 1&23 fist pg) 7129/09