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Qerh — 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.si4ov.or0/ehd <br /> �IFOR� <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> E <br /> acility: Date: o2_OZ— <br /> Z City: ,ilk zip Code: /JS33erator: /"/ Telephone: X7_33_9lement: Record: Z spection Type: Qy(- <br /> sted Yes o No Permit PostedpYes ❑ No Re-Inspection on or Atter: <br /> IN=In Compliance WO=Not Observed WA=Not Applleable COS=Corrected on-site MAJ=Malor Violation OUT=Not in Compliance <br /> See reverse side for code sections and general requirements that correspontl to each violation listed below. <br /> Mew v/olations a threat to ublic health and must be corrected Immediate/ . Non-compliance maywarrent closure of the food facility <br /> nstra ion of Know, _ <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restrictions 8 exclusions Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,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 dean and properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and aocessible Toxic substances properly 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 provided <br /> Propercoo ling methods Food property labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding Nonfood contact surfaces clean <br /> 4. Warewashing facilities maintained;test strips available <br /> /2. No re-service of returned food 5. Equipmentlutensils approved;installed;clean;good repair <br /> 13. <br /> Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitizedrwarewashing procedures 7. Vending machines maintained <br /> 8. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible <br /> 6. Compliance with shell stock regulations;tags/display Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> 1&Compliance with HACCP plan or variance conditions 2. Garbage and refuse property disposed <br /> . Toilet facilities clean,supplied,and maintained <br /> 9. Advisory provided for raw or undertxwked food . Premises;personaVdeaning Items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk fadlPoas . Floors,wells and ceiling are maintained and kept dean <br /> . No living or sleeping quarters inside facility <br /> 1.Hot and kxdd potable water available. <br /> 7. Signs posted;last inspection report available <br /> Sewage/wastewater property disposed;toilet facility useable Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> . No rodents,insects,birds or animals inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> Received ByMtle: R <br /> EH Specialist: kJ lI Phone: a Page 1 of <br /> EHD 1623 (151 pg) 1 /' O /r� FOOD PROGRAM OIR <br />