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k SAN JOAQUIN COUNT' { ?� ENVIRONMENTAL HEALTH DEIPKRTMENT s 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.slciov.org/eh_d FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: a Date: 5` 7 Address: 31 +� City: -r^rR zip Code: �l wnerl0 erator: rh : Telephone: 512 V_exProgram Element: Program Record: ] Inspection Type: U� 1,. 8180 Posted 7rWes ❑ No Permit Posted es ❑ No 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 Bance ma warrant closure of the food facility na">us rain. � °-°° :.. ~l~ldrtic��fra'�a1tx'?� 1i�?�?dcJ�'• °:zM ;° € �t�aa1 . < ...""" iii ,_•::...:" 1. Demonstration of knowledge;food s 24. Person In Charge is present and performs duties ! _ _ 1i ° .� Communicable disease;reporting,r 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open woundsn �.°°°° . Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used E►revetatin" ' #s>itid : a« 7. Food protected from contamination during storage 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 ENNAW,W-1-1 ........t . Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 8. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided . Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cookingtime and temperatures r:" i.I?:.' 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair i 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained )wqodFrom, . 8. Approved and sufficient ventilation lation andlightii ng;;y_S , m 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 7. Compliance with Gulf oyster regulations ....:..... .... .............. . Cti171t�tmanl ;YytICrSlr st; 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Y nsiif: rri tlY'" 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing 44 -a fI .:�'ittSo@ iii~ ° 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean '=''" �°�� `=�°"�� •""" --» No living orsleeping quarters inside facility ' " 1.Hot and cold potable water available. wA[1Ef 1=tC+1LlteRt':, ., 7. Signs posted;last inspection report available Sewagetwastewater properly disposed;toilet facility useable 48, Compliance with plan review requirements 9. Facility operating with a valid health permit '123. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Rekeived Byrritle: E 5 cialist: Phone: Page 1 of EHD 16-23 (1st pg) WW2 FOOD PROGRAM OIR