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�4ka '�pc `.. SAN JOAQUIN COUN7 <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �'.. Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd <br /> �4%FON; <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> [Address: <br /> of Facility: 'Z <br /> Lt OS S c G . Date: <br /> ( _ r'e'3 City: - Zip Code: <br /> (� Ccci <br /> r/Operator: Telephone: <br /> am Element: Progra Record: 5 6 Inspection Type:0 Posted es No Permit Posted es i 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 /> vloladona a threat to Public health and must be corrected immediate/v. Non-cont liance may warrant closure of the food facili <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge b present and performs dudes <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 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 /> WEEM ME <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 properly labeled and honesty presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> is p`` . 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 sanaizal/warewashing procedures 7. Vending machines maintained <br /> 38. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths <br /> /�17. Compliance with Gulf oyster regulations MEEN <br /> 41. Plumbing maintained;proper back flow prevention <br /> S. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> -! 43. Toilet facilities clean,supplied,and maintained <br /> 9. Advisory provided for raw or undercooked food _ 44. Premises;personal/cleaning items;vermin-proofing <br /> . Prohibded foods not offered at high risk facilities - 45. Floors,walls and ceiling are maintained and kept clean <br /> 46. No living or sleeping quarters inside facility <br /> J 1.Hot and cold potable water available Compliance and Enfo <br /> "ste Disposal 47. Signs posted;last inspection report available <br /> .Sewage/wastewater properly disposed-leilet facility useable 48. Compliance with plan review requirements <br /> Armin 49. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received Byrritle: �%Z <br /> :> <br /> H Specialist: Phone: O Page 1 of <br /> - <br /> EHD 16-23 (1st pg) 4012 FOOD PROGRAM OR <br />