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"'" a SAN JOAQUIN COUNTY ✓ + ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 e°;fFaRa;4.� Telephone:(209) 468-3420 Fax: (209) 464-0138 Web:www.sj_gov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT l Name of Facility: OS Lq 1 G Date: Address: Lo tA_ c5`C A-v-f- City: Zip Code: Owner/Operator: /4 kli R ;M en,rz _ Telephone: g Z _ Program Element: IV Program Record: a Inspection Type: .n i SBI 80 Posted .$Yes ❑ No Permit Posted AYes 0 No Re-Inspection on or After. IN=In Compliance NIO=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 public health and must be corrected immediafel . Non-compliance may warrant closure of the food facility 'sid EE Demonstration ofiKnoyrledge �r M-21 � Sttpervision' 1. demonstration of knowledge;food safety certificate 1171 n 24. Person In Charge is present and performs duties j �,.� _ EfiiployeeFlealh�and,Hygi�nef _ �� - - Pe"rsonal'Cleanlirtessi , u2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints Genera;IFood Safe Re uirements W�3. No discharge from eyes,nose,or mouth;no open wounds r-If ty q Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used P:reventing Carita"inane tiob '}N Ha`r�idsr 27. Food protected from contamination during storage 1PICT5. Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use 1116- Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stared,and used , - Timer d Temperature Relationship _ . 3 4;(oragel.DisplaylSer lice: 7. 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 quipmeat•b�U ensiis.,lLiitetis; 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean ~ Pro�ectipniFram run� ,yT 34. Warewashing facilities maintained;test strips available 12. No re service of returned food 35. Equipment/utensils approved;installed;clean;good repair r 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use Y 14. Food contact surface cfeaned and sanitizedlwarewashing procedures 37. Vending machines maintained 38. Approved and sufficient ventilation and fighting 1 I 15. Food obtained from approved source 39. Thennometers provided,accurate,and easilyvisible l 16. Compliance with shell stock regulations;tagsldisplay 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations ` _ PI?y,�c acilrties , t� _ + ,Conforma..ceilNifhA royediProce ures.� 1. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed _ Cons mer tlWory. 3. Toilet facilities clean,supplied,and maintained 119. Advisory provided for raw or undercooked food 44, Premises;personallcleaning items;vermin-proofing - � Susceptible Pbpulatiogs-�� _, rPermanent FodFacil'ties 20. Prohibited foods not offered at high risk facilities - 5. Floors,walls and ceiling are maintained and kept clean _ _ aWa er 1Hot?Water y 6. No living or sleeping quarters inside facility 21.Hot and cold potable water available. _ Cofrtpliance'and Enforcement OR"OR as D sposall �. 7. Signs posted;last inspection report available f 2. 9ewagelwastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements "Vermin _ - 9. Facility'.operating with a valid health permit - . 1 D3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received BylTitl r� ` Phone: � EH Specialist: � Page 1 of EHE 16-23(ist pg) 4wrf, FOOD PROGRAM OIR S