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r L 'o¢ coo SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT :`. 1868 East Hazelton�Avenue, Stockton, CA 95205-6232 • 4., = a;P Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www.sigov.ol-glehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: ,_ Date: Address: /1 „ City: Zip Code: Owner/Operator:: r. �I -i7t /� I Telephone: Program Element: 1►'U[ !�Program Record: Inspection Type: M&T#y 1 SB180 Posted ❑Yes No Permit Posted ❑Yeso Re-Inspection on or After: IN=In Compliance N10=Not Observed NIA=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance i See reverse side for code sections and general requirements that correspond to each violation listed below. j Ma'or violations pose a threat to public health and must be corrected immediate] . Non-compliance may warrant closure of the food factlit ,mooU .... .� g - �� 1 Demonstration of knowledge;food safety certificate 6. 3 24. Person In Charge is present and performs duties Employe_e;H�ealfh'andhH�e f �.,_�;^A- Personal G earliness ,. 2. Communicable disease;reporting,restrictions&exclusions5. Personal cleanliness and hair restraints �--n r3. No discharge from eyes,nose,or mouth;no open wounds � Ge_neral'F.,00dlSafety Requi_rement�a s Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing'Conta ination by Hands] Y y ' - 27. Food protected from contamination during storage r Hands clean 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 __ eTiim_e a.d Temperature ,elatio�ship� a:` _ __ ood,5taragetuisp ay Servider3 Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected;individual utenstts provided 9. Proper cooling methods 32, Food property labeled and honestly presented 7. 10. Proper cooking time and temperatures k Equipment h'GJten ,!Li ens;` 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Ar P,rotecfion From Con minationnl__' 34. Warewashing facilities maintained;tes!strips available 12. No re-service of returned food v 35. Equipmentlutensils approved;installed;clean;good repair 0:3113. 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 - �� ood F.ro Approy�ed.S'�ree1�.* . � �- ^ 38. Approved and sufficient ventitaiion and lighting 15. Food obtained from approved source 'El 39. Thermometers provided,accurate,and easily visible -'A-16. Compliance with shell stock regulations;tagsldisplay 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations " F P ysic l�Facilrties} E _ Confarm'an_ce#Vlli_(,Approved'Procedures�° x 41. Plumbing maintained;proper back flow prevention )Q1 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed -77- Cansu er Advisory- 3. Toilet facilities clean,supplied,and maintained u -- 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing fig ly,SusceptitegPapul`ationsFood acil'ties' # 0i 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean r' Wateryl'HotiWater _; �. "r '' z- 6. No living or sleeping quarters inside facility 1.Hat and cold potable water available. + Comp fiancerif�orcement Liquid aste Drsposah "° r_aG. €� .• 7. Signs posted;last inspection report available 1 22. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements J �llermiW, x-, 9. Facility operating with a valid health permit 7 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51, Permit Suspension Received By/Title:' EH Specialist: Phone: Page 1 of y^ CH016-23(tst pg) 419112 FOOD PROGRAM OIR