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Q�44.N, c 1 ' SAN JOAQUIN COUNTt-" r.' ? ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 ayciFdar;P Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: _ 5 } I Sc Inc c I Date: Address: 39 59 t W W G S ) v Gl city: $ 4 K n zip Code: '[5 2c6 ner/Operator: ryrn1 us n Telephone: a J it�S Program Element: ,(v ) 7- Program Record: d 5 0U Inspection Type: Set 80 Posted es ❑ No Permit Posted X,,Jres ❑NO Re-Inspection on or After: IN=In Compliance N/O=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. Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility w Nro wn Demonstration of Knowledge ua our cos Supervision OUT 1. Demonstration of knowledge,food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints l 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage I 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 -. Time and Temperature Relationship _,_ Food Storagefl tsplay(Service 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 Equipment/Utensils/Linens 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 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 Food F ��, 38. Approved and sufficient ventilation and lighting 15. Food obtain etl from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths lidliance with Gulf oyster regulations sIlkformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention liance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained ory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing opulations Perbited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept dean Ater 6. No living or sleeping quarters inside facility d cold potable water available. Cornnowulfrq W a M e Disposal , 7. Signs posted;last inspection report available ge/wastewater properly disposed;toilet facility useable 8. compliance with plan review requirements Vermin - 49. Facility operating with a valid health permit dents,in cis,birds or animals inside facility 50. Impoundment i I i V 1. Permit Suspension Received By/ritle: EH Specialist: Phone: Page 1 of 2 EHD 1623 list pg) 1/111112 o FOOD PROGRAM OIR