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i o�QWry.. SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT t. 600 East Main Street, Stockton, CA 95202-3029 . .¢iiFOR`'� 'Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sjgov.orglehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: n Date: dja �J ddress: City: Zip Code: Owner/Operator: hone: G.+ Program Eleme Program Record: I spection Type: 8480 Posted Yes 11N Permit Posted Yes []'N,6 Re-Inspection on or After: IN=In Compliance N10=Not Observed NIA=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 pose a threat to ublic health and must be corrected immediate! Non-com fiance ma warrant closure of the food facility '- auT' IN rub I'A D,er@onstratloR,-of Knowledge aur cosi -SUpeivisian ' 1. Demonstration of knowledge;food safely certificate C. . 4 4. Person In Charge is present and performs duties �,, i - �tnpioyee Health an,d Hygiene. Per Cleanliness Communicable disease;reporting,restrictions&exclusions _.'� 5. Personal cleanliness and hair restraints ._ -•- - 3. No discharge from eyes,nose,or mouth;no open wounds General Food:$afety Requi ernents• Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used n Prevei7Wng•ContarrirnaWill: y Hands 7. Food protected from contamination during storage _:T�5.4Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used Time.and.Temperature;Relat�onsliip Fifod Ston, elDlspiaylservice 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 utensils provided 9" Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures _ I Equiprnenta Utensils 1 Linens 11. Proper reheating procedures for hot holding _i 33. Nonfood contact surfaces clean Protection From c0litimin-a-U66' 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food ILA 5. Equipmentlutensils 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 1=iaod:Froirz_Approved.Source, 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 1 9. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40, Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physics[Fac llti" ;Co.,nformance YVith Appra ed Procedures 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed ConsumerAdv_isiry 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food I 4. Premises;personalldeaning items;vermin-proofing Highly$useeptihle Populatrons - Pefrnaflenf Fb Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean wateirl`liot• atsr 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. y Compliance acid Enforcemenf Lqd Waste-Disposal 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48, Compliance with plan review requirements -T . Vermin ^T 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 7-177 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: LvPhone: Page 1 of�d EHL)16-23 1lst pg) 12115!9 4 FOOD PROGRAM OR