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r h SAN JOAQUIN COUNTY. 2 ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 �'. Telephone:(209) 468-3420'Fax:(209) 464-0138 Web:www.sjqov.org/ehd R�f�oRa; FOOD PROGRAM OFFICIAL INSPECTION REPORT FNameecility; Date:/9 � City: r7Zip Code: f(75ratorf l I /f 77 /� ( ' 4 / Telephone: ! Program Element: l~wl Program Recordoch 7. Inspection Type: B180 posted Yes ❑ No Permit Posteds ❑Nd Re-Inspection on or After: IN=In Compliance NIO=Not Observed NIA=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 immediate! . Non-com !lance may warrant closure of the food facility 3rfWo. NIA ....._ .9.. 1.-., .-.,-�w,ti,. .----- -.. _ _ Uembnstration aflCt�owled e. - �� _ hfn.� ou_r co_s.I � 's ion + pur„ 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties �- Employee HeaIFkand;l ygiene_- - ..Persanaf Cleanline_s_s I' Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints - No discharge from eyes,nose,or mouth;no open wounds IL pA�General Food.Safety;Requireme_ I Proper eating,tasting,drinking,or tobacco use I moi, 6. Approved thawing methods used Preventing Carrtamination 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 i Handwashing facilities supplied and accessible i 9. Toxic substances properly identified,stored,and used Tune and Temperature Relatiiiriship ___ _ _ Food StoragefDispl_aylService 7. Proper hot and cold holding temperatures i�� 30. Food storage;food storage containers labeled ti Proper use of time as a public health control J 31. Customer self-service food protected;individual utensils provided 9. Proper cooling methods 32. Food properly labeled and honestly presented D. Proper cooking time and temperatures ! 'Bgpiprhenf I Utensils!'Linens 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean Protection m.Contamination4. Warewashing facilities maintained;test strips available 12. No re-service of returned food f��! 35. Equipmentlutensils approved;installed;clean;good repair 13. Food free from contamination and adulteration j 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitizedlwarewashing procedures `s 37. Vending machines maintained i _ Food Frdm.Approved-Souree 38. Approved and sufficient ventilation and lighting --- - I 15. Food obtained from approved source 39. 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 I. _ Physical Facilities GonformanCe 1Nith Ap41. Plumbind maintained;proper back Flow prevention 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed :Consumer Advisory 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44, Premises;personaltcleaning items;vermin-proofing ) Highly Susceptibf_e Popylatioris Permr��anent-Food Faciiitles 0- Prohibited foods not offered at high risk facilities _ f - 5. Floors,walls and ceiling are-maintained and kept clean Water!Hot,,iter - -� 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. _ =Compliance aitd Enforcement Liqutd Wasa7isposah 7. Signs posted;last inspection report available r _ 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. impoundment 51. Permit Suspension Received BylTitle: I 1 EH Specialist (Lia VyV{� Zr Phone: J ,7 Page 1 of EHD 1&23 (1st pg) 12115109 ; _ FOOD PROGRAM IR r