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oPAN!N• c SAN JOAQUIN COUNTY <br /> b` z� ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.siaov.org/ehd <br /> cIMbN <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> E <br /> S x s e.+ Date:D9 ee-T city: 21pCode: S33Telephone: a3 - 7 <br /> rogram R cord: (k Inspection Type:as 0 No Permit Posted K Yes No Re-Inspection on or After: <br /> IN=m Compliance N/O=Not Observed WA=Not Applicable COS=Corrected on-site MAJ=MaJor Violation OUT=Not in Compliance <br /> See reverse side for code sections and general requirements that correspond to each violation listed below. <br /> Ma or vloladons ose a threat to 'otic hearth and must be corrected Immediate! . Non-compliance may warrant closure of the food helll <br /> 1. Demonstration of knowletlge;food safety certificate 4. Person In Charge is present and peAorms dufies <br /> Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands clean and property washed;proper glove use 8. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> Proper hot and mid holding temperatures 0. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 1. Customer self-service food protected;individual utensils <br /> provided <br /> Proper cooling methods 2. Food property labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces dean <br /> . Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. Equipment/utensils approved;installed;dean;good repair <br /> 13. Food free from mntamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 4. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> B. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 9. Thermometers provided,accurate.and easily visible <br /> 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> 8. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> 3. Toilet facilities dean,supplied,and maintained <br /> 9. Advisory provided for raw or undercooked food 4. Premises;personalldeaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean <br /> 6. No living or sleeping quarters inside facility <br /> 1.Hot and mid potable water available. <br /> 7. Signs posted;last inspection report available <br /> 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: ` <br /> H Specialist: Phone: 6p �a,� Paget 1N <br /> EHD 16-23 (1st pg) 12/15109 FOOD PROGRAM OR <br />