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avr SAN JOAQUIN COUNTY a` ? ENVIRONMENTAL HEALTH DEPARTMENT :< 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd f�rFdA FOOD PROGRAM OFFICIAL INSPECTION REPORT Date: Z • 2/ -/3 Name of Facility: 7,1 I:e- City: Zip Code: Address: 2C 2IS A "lIA Telephone:$23' Owner/Operator: e C O Program Element: Progra Record: Z ;;l Inspection Type: 7f SB180 Posted Xfes 71 No Permit Posted Ayes ❑ No Re-Inspection on or After: IN=In Compliance NIO=Not Observed MIA-=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. Ma'or violations ose a threat to joublic health and must be corrected Immediate) . Non-compliance may warrant closure of the food facili be' - Demonstration of Knowledge ''`t a a_lst 1. Demonsmation of knowledge,food safety certificate 4. Person In Charge is present and performs duties errs l Cleanliness. Employee Health and gtene y� _ - - Communicable disease;reporting restrictions&exclusions 5. Personal cteanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds al'Food Safety Requirements -- Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used 0 Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected;Individual utensils provided Proper cooling methods 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 91 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean . Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils approved;installed;dean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained bod From.Appro ed Source. 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations oriformance With_ oved Pro 1. Plumbing maintained;proper back Flow prevention .� r 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Can.umer Advisory 3. Toilet facilities clean,supplied,and maintained 19.Advisory provided for raw or undercooked food 44. Premises;pemonaVcleaning items;vermin-proofing 'ghly Susceptible Populations?/ 0. Prohibited foods not offered at high ris3 facilities 5. Floors,walls and ceiling are maintained and kept dean Water/Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. L. uidpWaste Disposal fir_ 7. Signs posted;last inspection report available 2. Sewagehvastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements ermin t.,.r;._ "+La._ 9. Facility operating with a valid health permit 3. No rodents,Insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension eceived By/Title: i! EH Specialist: Phone- Page 1 of FOOD PROGRAM OIR EHO 16-23 list pg) 49/1