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yQpaut.M1^,poo SAN JOAQUIN COUNTY 2' ? ENVIRONMENTAL HEALTH DEPARTMENT a 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • d4GiFGR�';a• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www sioov oro/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: S -Se h r\ •t M b )l ; c h S C k G Date: 9.25 ddress: 3 ,'ZOU TO u U r u _ City' TrA[ Telephone:Zip Code: 9S,Tt3 $3 Owner/Operator. 10,30 2-b 6 Program Element: X Program Record: S Z G Inspection Type: SB180 Posted es ❑ No Permit Posted Wyss ❑ 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 immediate) . Non-com )lance ma warrant closure of the rood facility Demonstration of Knowledge`- Demonstration of knowledyc,food safety certificate 4. Person In Charge is present and performs duties -mployee Heait. glene i; r Communicable disease;reporting,has Ions&exclusions5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no an wounds NoLd Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods 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 29. Toxic substances properly identified,stored,and used � s Proper hot and cold holding temperatures 7Nonfood ge;food storage containers labeled Proper use of time as a public health control lf-service food protected;individual utensils provided Proper cooling methods rly labeled and honestly presented 10. Proper cooking time and temperatures - 11. Proper reheating procedures for hot holding ntact surfaces deaning facilities maintained;test strips available 12. No re-service of returned food 35. Equipmenf/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 37. Vending machines maintained lmzzzSource.. 8. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations 101111110 Confotmende Wi(h, r ved�Proe a 1. Plumbing maintained;proper back flow prevention B. Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed onsumer Advisory, 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing ghly Susceptible Populations: 0. Prohibited foods not offered at high risk facililos 45. Floors,walls and ceiling are maintained and kept dean _ater/Hot Water 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. 'I_.iquid Waste Disposal T Signs posted;last Inspection report available 2. Sewage/wastewater properly disposedtoilet facility useable 8. Compliance with plan review requirements _Vermin_ 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension Received BylTitle: EH Specialist: Phone: q( Y- 3 / r Page 1 of /7 O FOOD PROGRAM OIR EHD 1G23(lst pg) M9/12