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OPgU(N ` SAN JOAQUIN COUK� ?a ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • c. . ;a• Telephone:(209)468-3420 Fax.,(209)464-0138 Web:www.sjoov.orD/ehd ��rFtiP� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: ( dL - L4 bra r Date: Address: % 0.C. � � ^V� City: y, y,�n Zip Code: 6) .� Owner/Operator: Oh `Cl L 'Tc.+ l�+ Telephone: 91 Z Program Element: Pr gam Record: QD �"l a(� Inspection Type: 1w "-a- 8180 Posted Yes No Permit Posted Yes No Re-Inspection on or After: J'Nompliance 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 belowations ose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facilitDemonstration of Knowledge "1 o1ir cos Supervisionemonstration of knowledge;food safety certificate 24_ Person In Charge is present and pedoens duties Personal Cleanliness ommunicable disease;reporting,restrictions&exclusions 7_5. Personal cleanliness and h u restraints No discharge from eyes,nose,or mouth;no open wountls - General Food Safety Requirements ". Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used inatiooby Hands 27. Food protected from contamination during storage "Hands and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Food Storage/Dispiay Proper hot and cold holding temperatures 30- Food storage;food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided Proper cooling methods 2. Food properly labeled and honestly presented 0. Proper cooking time and temperatures 1. Proper reheating procedotes for hot holding Nonfood contact surfaces clean Protection From Contamination _ Warewashing facilities maintained;test strips available L#12. No re-service of returned food 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 sanilizad/warewashln9 procedures 37. Vending machines maintained Food From Approved Source 39. Approved and sufficient ventilation and lighting vi�iS. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible . Compliance with shell stock regulations tags/display 40- Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations Conformance With Approved Procedures 41. Plumbing maintained proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or underccoced food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities 20. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept wean Water/Hot Water 46. No living or sleeping quarters inside facility 21. Hot and cold potable water.available. Compliance and EnforeemeM°`�" ' Liquid Waste Disposal 47. Signs posted; last Inspection report available V I i22. Sewage'wastewater properly disposed'.toilet facility useable 48. Compliance with plan review requirements Vermin - 49. Facility operating with a valid health permit V i 123. No rodents.insectsbirds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/ritle: Oi EH Specialist: Phone: ' Page 1of Z EHD 1623 pst pg) 4/9/12 1 0 FOOD Pill OR