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J SAN JOAQUIN COUNTV NVIRONMENTAL HEALTH DEP dTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • �dL�Fo'`'�P Telephone:(209) 468-3420 Fax.(209) 464-0138 Web:www.sigov.org/�ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Date: Name of Facility:9--Pk- S Y �, Address: v1 S k_ City: Sy � Zip Code: Ma rn�rZO 2 Owner/Operator: 1LJ Telephone: _i (0 ka5 �b�� , �c�n-t Program Element: 2 Program Record: bU Inspection Type: li Is 8180 Posted es ❑ No Per Posted n Yes YNo Re-inspection on or After: IN=In Compliance N/O=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. Maio r violations pose a threat toub tic health and must be corrected immediate! . Non-com fiance may warrant closure of the food facility .:...,.._...:::.:........ . _ �. Vii} Ctfai!Ylrld @ ' ;' �i311Hi1vSiiR" o. 1. Demonstration of knowledge;food 24. Person In Charge is present and performs duties o Communicable disease;reporting,restrictions t:exclusions y 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds Eattt fTt .; :x s h Proper eating,tasting,drinking,or tobacco use A 26. Approved thawing methods used �'a �tt117T1df ; mp. „°< 7. Food protected from contamination during storage .f 00Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use ga; Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used w ." st1e�'fpertt eishr, tgespt ce�d 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 11P. �a" iS�ll4ptY9 >:; Proper cooking time and temperatures i° � �� ^�" s� ��Lf�_..,. 11. Proper reheating procedures for hot holding 31 Nonfood contact surfaces clean �..., - - 4. 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 sanitizedlwarewashing procedures 37. Vending machines maintained _ __........ . _. ` o!` ta Sbui ;. PP 9 9 8. A roved and sufficient ventilation and li htin :, MAE WE . Food obtained from approved source >,°_"� 9. Thermometers provided,accurate,and easily visible 1.6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations �' PHytl� I rtes m � Att11r1+ce yy rpye1 Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing affF. 0. Prohibited foods not offered at high risk facilities < 5. Floors,walls and ceiling are maintained and kept clean sa tit. fli s, y 6. No living or sleeping quarters inside facility Diable water available. p Grf� 1 i.Hot and cold d; nictCfIt1E1 r_:,... 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements .� - Ef9. Facility operating with a valid health permit 3. N�ro nts,insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension Received By/T le. EH Specialist: Phone: iT' f_ r i4 � Page 1 of EHD16-23 (lstpg) 4 112 `T[7 `� FOOD PROGRAM OIR