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SAN JOAQUIN COUNI ,J a ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �gciFoa�~ Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.siaov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: G r t. j r7 a o e3 Ea Ura �- Date: t�_13 Address: ,(n City: - Zip Code: 9S3 7,4 S �. 1 � 5Y Tray. IF S3 ' Telephone: L •C.- Jor rs Cl Tel U Y3.~- Program Element: 2 Program Record: yE,/ Inspection Type: C".I, ,-, S818O Posted ✓'Yes n No Permit Posted Yes i Re-Inspection on or After: u: 2 C 14 y 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. War violations pose a threat to public health and must he corrected immediate) . Non-com fiance may warrant closure of the rood facility 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties Communicable disease;reporting,restrictions&exclusions Personal cleanliness and hair restraints - No discharge from eyes,nose,or mouth;no open wounds Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used 7. Food protected from contamination during storage Hands clean and property 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 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 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment/Utensils/Linens 11. Proper reheating procedures for hot holtling9. Nonfood contact surfaces clean r�1k 34. Warewashing facilities maintained;test strips available 12 No re-service of returned food 35. EquipmenVulensils approved;installed;clean;good repair ✓ 13. Food free from contamination and adulteration t/ 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and saninzed/warewashing procedures 37. Vending machines maintained .,..��=� 38. Approved and sufficient ventilation and lighting 'From Approved- �irf�e PP 9 9 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 Facilities 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory - 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercookod food 44. Premises;personallcleaning items;vermin-proofing 'ible Populations _ . Prohibited foods not offered at high risk facilities. 45. Floors,walls and ceiling are maintained and kept an ji.Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. C "le Disposal 47. Signs posted; last inspection report available . Sewage/wasterwater properly disposed;toilet facility useable 48. Compliance with plan review requirements n: ermin 49. Facility operating with a valid health permit . No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received ByrFitle: ,/.J r!` •i 'dam EH Specialist: - - Phone: `1,/(J/_ Y.3/6 f% _ Page 1 of Z EHD 1623 (1M1 49/12 (! FOOD PROGRAM OIR