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agrN 'i SAN JOAQUIN COUNT,,,,, R • 2 ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 •�,rrFOR�`p• Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT EAddress: : S - ' u . -1 AO � SChGoI Date: 2-�- If 3 J3Cf (� ,City: Zi Code:. o S 4 �111'� p cJs266 VS /� Telephone: • 2 66 t: b � ProgramRecord: S6S56U Inspection Type:Ve No Permit Posted Ye No Re-Inspection on or After: IN=In Compliance WO=Not Observed WA=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. Ma'or violations ose a threat to public health and must be corrected immediate/ . Non-com liar may warrant closure of the food facility mit � 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and perforins duties s _ .,k 719ie1ta j artifness Communicable disease;reporting,restrictions&exclusions 5. 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 ii se 7. Food protected from contamination during storage Hands clean and properly 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 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 2. Food properly labeled and honestly presented VT 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding Nonfood contact surfaces clean Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipment/utensils 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 y 37. vending machines maintained 38. Approved and sufficient ventilation and lighting obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tagstdisplay 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations - ;�v;.. YV[th- 1. Plumbing maintained;proper back flow prevention . Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing "`. 1111111MILERWIller ,.._ ... 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. 41 7. Signs posted;last inspection report available 2. SewageAvastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements 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: W � Phone: L// ` J, Page 1 of 2 EHO1623 (tsi 4012 FOOD PROGRAM OIR