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p4 1" SAN JOAQUIN COUNT)k i ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 * Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.s'gov.org/ehd 9CiFORN FOOD PROGRAM OFFICIAL INSPECTION REPORT ame of Facility: 3/' ri SS- �pL/�-C� Date: dress: I �„ee `_ City. / ,/� Zip Code: Owner/Operator: -e-5 T YL Telephone: Program Element: Program Record: Inspection Type: S6180 Posted Yes a No Permit Posted Yes ❑No Re-Inspection on or After: IN=In Compliance WO=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 Immediately. Non-com liance may warrant closure of the food facility IN wo I wn I Demonstration of Knowledge' M,v our cos Supervision aur 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene. .. Personal Cleanliness Communicable disease;reporting,restrictions 8 exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage 5. Hands clean and properly washed:proper glove use 28. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship Food Storage/Display/Service 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 32. Food properly labeled and honestly presented 412 Proper cooking time and temperatures Equipmen. slls/Linens >-;x Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use Food contact surface cleaned and sanitizedrwarewashing procedures 7. Vending machines maintained .1. - 8. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical so es 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed "F 3. Toilet facilities clean,supplied,and maintained 1g. Advisory for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing Palms","Facllitles 0. Prohibited foods not offeretl at high dsk lacilfties 45. Floors,walls and ceiling are maintained and kept clean afar/ 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Com• forr:emenl Liquid Waste' - �I - 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;loilef facility useable 48. Compliance with plan review requirements in 49. Facility operating with a valid health permit 3. No rodents, insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received Byrntle: EH Specialist: Phorre: o 8 Page 1 of EHD 1&23 (1st pg) 1/18/12 FOOD PROGRAM OR