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au+n. SAN JOAQUIN COUNT <br /> L <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> < 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.siqov.o[g/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> �,� C Date; <br /> Eddress: <br /> cility: ` <br /> Cit Zip Code: <br /> �� y' Grator: j Telephone:ement: Program ecord: a/ InspectionType: <br /> ed s No Permit Posted GVesr No Re-Inspection on or After: <br /> IN=In Compliance N/O=Not Observed N/A=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 /> Major violations ose a threat topublic health and must be corrected immediate/ . No Warrant clom"of ii food/lel <br /> Demonstration of Know <br /> 1. Demonstration of knowledge;food safety certificate P. Personal <br /> on In Charge ie present en�Padorms ties <br /> Communicable disease;reporting,restrictions&exclusions cleanliness and hair restraints <br /> No discharge from eyes,rase,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 /> Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> Proper hot and cold holding temperatures Food storage;food storage containers labeled <br /> Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 2. Food property labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 111. Proper reheating procedures for hot holding Nonfood contact surfaces clean <br /> urination. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food '"" 5. Equipment/utensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewe.sn�nq procedures - 37. Vending machines maintained <br /> arca 38. Approved and sufficient ventilation and lighting <br /> S. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible <br /> 6. Compliance with shell stook regulations;tagsidaplay 0. Proper use and storage of wiping cloths <br /> 7. Compliance with Guff oyster regulations Physical Facilities <br /> " proved Procedures 1. Plumbing maintained;proper back flow prevention <br /> 8. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> sory 3. Toilet facilities clean,supplied,and maintained <br /> . Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> ble Populations P <br /> . Prohibited foods not offered at high risk facilities 45. Floors.walls and ceiling are maintained and kept clean <br /> Water 'ter 46. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. ement <br /> itposal 47. Signs posted;last inspection report available <br /> FNo <br /> stewater properly disposed.toilet facility useable 48. Compliance with plan review requirements <br /> ermin 9. Facility operating with a valid health permit <br /> 9 ,insects,birds oranimals inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> Received ByTritle: <br /> EH Specialist: Pho ::Cp L��-.35�5 Page 1 of <br /> EHO16.23 (tstpg) 4912 FOODPROGRAMV� <br />