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a"Ruth' SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.siaov.ora/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> E <br /> Date: <br /> 1/p1Clty: Zip Code:/� /�GI rte:t: 1` Program Record: Inaction yez 2 <br /> es ❑ o Permit Posted n Yes ❑No Re-Inspection on or After: <br /> IN-In Compliance N/O=Not Observed WA=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance <br /> See reverse side for code sections and general requirements that correspond to each violation listed below. <br /> M or violations ose a threat to public health and must be corrected immediate) . Non-compliance may warrant closure of the food facility <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> No discharge from eyes,now,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> Hantlwashing facilities supplied and accessible 9. Toxic substances property identified,stored,and used <br /> Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 1. Customer self-service food protected;individual utensils <br /> ovided <br /> Proper cooling methods 2. Food properly labeled and honestly preserved <br /> 0. Proper cooking time and temperatures <br /> 1. Proper reheating procedures for hot holding 3. Nonfood contact surfaces Uean <br /> Warewashing facilities maintained <br /> test stops available <br /> 12. No re-seryice of returned food 5. Equipment/utensil6 approved;installed;dean;good repair <br /> 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage nd use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> 8. Approved and sufficient ventilation and lighting <br /> Food obtained from approved source 9. Thermometet- <br /> 15. d,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tags/display 0. Proper use ae of wiping Uolhs <br /> 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maproper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 2. Garbage antloperly tlisposed <br /> 3. Toilet facilitieupplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 4. Premises;peaning items;vermin-proofing <br /> 0. Prohibitetl foods not offered at high risk facilities 5. Floors,walls an ceiling are maintained and kept clean <br /> 6. No Irving or sleeping quarters Inside facility <br /> 1.Hot and mid potable water available. <br /> 7. Signs posted;last inspection report available <br /> 2. Sewagetwastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> XPW3. No rodents,insects,birds or animals inside facility 0. Impoundment <br /> 11. Permit Suspension <br /> Received By/Title: '� <br /> EH Specialist: Phon Page 1 of <br /> 10 31� <br /> EHD 16-23(1st pg) 12/15/09 O" f FOOD PROGRAM OR <br />