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�""y. SAN JOAOUIN COUNT) ?+ ENVIRONMENTAL HEALTH DEPARTMENT , m: X } 600 East Main Street, Stockton, CA 95202-3029 Telephone:(209)468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd 41 FO� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: C Date: 0 ?.a_/5-_� r/� Cit �/j��_1 _ Zip Code: Address: y SLC t� _ y' �G S 33 Telephone. Owner/Operator: A r1 �� Q N�e-Z �Z Program Element: Program Record: SZ _Z(9 Inspection Type: 8180 Posted (Yes ❑ No Permit Posted RLYes ❑ No Re-Inspection on or After: -F-9 IN=In Compliance N10=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. fLla'0 violations ose a threat to aublic health and must be corrected immediate! . Non-compliance ma warrant closure of the food facili IN wo tv- Demonstration of Knowledge our i Supervision out 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties Employee Health and HygienePersonal lean mess Communicable disease;reporting,restrictions 8 exclusions € 5. Personal cleanliness and hair restraints . No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements w �( . Proper eating,tasting,drinking,or tobacco use J 6. Approved thawing methods used Preventing Contamination tsy,Hands 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use li Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used hTime and Temperature Relationship Food StoragelDisplay/Service _ .. .. . . 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 '4 X . Proper cooling methods 32. Food properly labeled and honestly presented /( 10. Proper cooking time and temperatures ( Equipment/Utensils/Linens _ 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available �( 12. No re-service of returned food 1 35. Equipmentlutensils approved;installed;clean;good repair D( 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 Food From Approved Source 38. Approved and sufficient ventilation and lighting q( 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible i X 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention f k 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 1 19. Advisory provided for raw or undercooked food Ji 1 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45, Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility i 1.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available �( 2. Sewagelwastewaterproper!y disposed;toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit X , 3. No todents,insects,birds or animals inside facili 50. Impoundment 1. Permit Suspension I Received BylTitl k, EH Specialist: Phon r-Q Page 1 of `3F000 PROGRAM OREH01E23 (istpg) 121 m