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a44p1" ` SAN JOAQUIN COUNY, <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd <br /> �tFOR� <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: S 4 a S C h ao/ Date: 10- 2 3 '/ <br /> Address: 7 3 W,,7 S A ve City: S. n Zip Code: 9S2(1 <br /> Owner/Operator:) USio Telephone: p-62.0b <br /> Program Element: �/ 3 2 -Program Record: � s S S O d Inspection Type: <br /> 6180 Posted Yes No Permit Posted Yes No Re-Inspection on or After: <br /> IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance <br /> See reverse side for code sections and general requirements that correspond to each violation listed below. <br /> Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility <br /> Demonstration of Knowledge wJ 100TIca5l - Supervision om <br /> 1. Demonstration of knowledge;food safety certificate - 24. Person In Charge is present and performs duties <br /> With and Hygiene Personal Cleanliness <br /> Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> RL No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands clean and properly washed proper glove use 8. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 9. Toxic substances property identified,stored,and used <br /> Proper hot and cold ho ding temperatures 0. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 2. Food properly labeled and honestly presented <br /> 10. Proper cooking lime and temperatures <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> . Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 35. Equipmentfutensils approved;installed clean;good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and mnitizedtwarewashing procedures 37. Vending machines maintained <br /> 8. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible <br /> Compliance with shell stock regulations:tags/display 0. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> ".mance With Approved Prdce`diiresFM""' °�;�_ 1. Plumbing maintained proper back flow prevention v <br /> 8. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> 4er A3. Toilet facilities clean,supplied and maintained <br /> 9. Advisory provided for raw or undercooked food . Premises;personal/cleaning items;vermin-proofing <br /> . Prohibited foods not offered at high rlsk fedlilies 5. Floors,walls and ceiling are maintained and kept clean <br /> 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. .pliance a" <br /> te: 7. Signs posted last inspection report available <br /> . Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> armirl: 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. impoundment <br /> 1. Permit Suspension <br /> Received By/Titi, <br /> EH Specialist Phone: / Pagel of Z <br /> 116-23 (1st 1 4/3/12 b F0o0 PROGRAM OIR <br />