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.R onaurn• SAN JOAQUIN COUNTY 0 f ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 •d•I�IF6Yr�lF• Telephone: (209)468-3420 Fax. (209)464-0138 Web:www.sj_qov.or_q/ehd are of Facility: FOOD PROGRAM OFFICIAL INSPECTION REPORT Date: ddress: Z D A 9 City: Zip Code:. ner/Operator: _ / Program T I pho 4 Record:Program Rertl: (� peetion Type: SB180 Posted as - o Permit Posted I, es U No Re-Inspection on or After: IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected on-site MAl=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 immediate) . on-compliance mav warrant closure of the food tacil/ry Demonstration of Knowledge ill r our cos Supervision our 11. Demonstration of knowledge;food safety certificate X 1 24. Person In Charge is present and performs duties -Employee Heslth and Hygiene Personal Cleanliness ffNo nicable disease;reporting,restrictions 8 exclusions 5. Personal cleanliness and hair restraints n harge from eyes,nose,or mouth;no open wounds Caerme2l F�Safti Requilrameafteating,tasting,drinking,or tobacco use 26, Approved thawing methods used Preventmg Ceflfamwatio i Harrds 27. Food protected from contamination during storage 5 Hands clear,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 Time and lemperabra R*bons W Food Slonigiallilso"iSamme 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 ovided UiProper cooling methods 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures ... E quipment 1 Utensils/Linens - 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean PrdxLton`From Contamination - 34. Warewashing facilities maintained;test strips available 112. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitizedirewashing procedures 37. Vending machines maintained FoW,Fmora, ajproved Spume 38. 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/tlisplay 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations PhyWcal Facilities 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 undercooked food 44. Premises;personal/cleaning items;vermin-proofing Hl Smscept161e Populations: - Permanent food Facilities Proh,hited 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 1 Hot and cold potable water available. _ J Compliance and.F.MOf eament Liquid WaSta Disposal 47. Signs posted;last inspection report available _, 2. Sewage/wastewater properly disposed,toilet facility useable B. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit 23. No rodents,insects,birds or animals insitle facility 0. Impoundment 1. Permit Suspension Received ByfTil �. EH Specialist: Phone: rX r /� b A 7"2 Page 1 of -HD 16-23 (tst pg) 11106/08 `fv D-'VJ .J FOOD PROGRAM OR