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SAN JOAQUIN COUNTY A ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 • r..,,� `P. Telephone: (209) 468-3420 Fax:(209)464-0138 Web:www.sig v.org/ehd 1�/PORN FOOD PROGRAM OFFICIAL INSPECTION REPORT APr' Name of Facility: n >cl"7-- _'>t-_"0 Date: ddress: 393Gi' o v city` 21p Code: 0/ wnedOperator: mUSD Telephone: Program Element: Program Record: R Inspection Type: SB180 Posted Yes ❑ No Permit Posted es ❑ 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_ pose a threat to public health and_must be corrected im_m_ediately. Non-compliance may warrant closure of the food facility iN;,wo wn Demonstration of Knowledge Mao our cos Supervision ..::. 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties r Employee Health and Hygiene Personal Cleanliness mmunicable diseasereporting, restrictions&exclusions 25. Personal cleanliness and hair restraints discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements per eating,tasting,drinking,or tobacco use 26. Approved thawing methods used ,F.,....... ;a. ,,. ' Preventing Contamination by Hands 27. Food protected from contamination during storage X15. Hands clean and properly washed, proper glove use 28. Washing fruits and vegetables before use 6. Handmashing facilities supplied and accessible 29. Toxic substances properly identified. stored. and used Time and Temperature Relationship Food Storage/Display/Service Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled ✓ 8. Proper use of time as a public health control 31. Customer self-service food protected',individual atensi:s provided 9. Proper cooling methods 32. Food property labeled and honestly presented V 10. Proper cooking time and temperatures Equipment/Utensils I Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;dean;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 From Approved Source - 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 3` 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations o fo e e 't roved Procedures'° 1. Plumbing maintained;proper back flow prevention 8. #,,p11,.nce with HACCP plan or variance conditions 2. Garbage and refuse properly disposed merAdvisory ,N 3. Toilet facilities clean,supplied,and maintained 9. provided for raw or undercooked food 4. Premises.. personal/cleaning items;vermin-proofing Highly Susceptible Populations ,. :l. 0efRl2fiEn Fbddfacilitl 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean ✓ Water/Hot Water 6. No living or sleeping quarters inside facility ✓ 1.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 7. Signs posted:last inspection report available 2. Sewage%wastewater properly disposed,toilet facility useable 8. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension Received By/Title- EH Specialist: Phone: `? Page 1 of EHD 1623 list pg) 12/15/09 FOOD PROGRAM OIR