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SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 • cd.,,., ..,.N;P.. Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.si ov.org/ehd �rFOrr FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Ti Nj CV // uC Q Z Date:03- ddress: /Doz E Fro n4-A Pk4 City: zip Code: owner/Operator: ig L.4tZ r n 0-i S Telephone: s-013pl- Z11/.2 Iff Program Element: /4. /67 Program Record: /� �6 Inspection Type: SB180 Posted es ❑ No Permit Posted Yes ❑ 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 immediately. Non-compliance may warrant closure of the food facility 1. Demonstration of knowledge;food safety cert icate 4. Person In Charge is present and performs du8es Communicable disease;reporting,restrictions&exclusions 125. 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 methotls used 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 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipment/utensils approved;installed Gean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained 8. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display O. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food Premises;personaVcleaning items;vermin-proofing 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. 7. Signs posted;last inspection report available . Sewage/wastewater 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 50. Impoundment 1. Permit Suspension Received By/Title: f� G EH Specialist: Phone:q /%'F G ;7 Page 1 of EHD 16-23(1st pg) 12/15/09 / ! T FOOD PROGRAM OIR `1 diti