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t ot`Q41N o SAN JOAQUIN COUNT ENVIRONMENTAL HEALTH DEPARTMENT 186B East Hazelton Avenue, Stockton, CA 95205-6232 �d<►i o' �'�p Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.siclov.artalehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: F'a Le Date: -30 Address: S 4eeae k els 4 City: Zip Code: Owner/Operator: -R4 Telephone: 8 O a Program Element: /& Program Record: 4C 6 Inspection Type: SB180 Posted ❑Yes ❑ No Permit Posted ❑Yes ❑ No Re-Inspection on or After: i IN=In Compliance N10=Not Observed NIA=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. Major violations pose a threat to public health and must be corrected immediately. Non-Com liance ma warrant closure of the food facility IN.. ; « C$#IfbtIttd15A tJ�Lt59aat ts. - ?it2rrvrsto :... }� 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties z y<,�,,.r. j= oyebf•1e� �iC�, ��'1r~ m pet�S#al�le>airiftn�ss. ft Communicable disease;reporting,restrictions&exclusions o � 5. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds ``' 146€al Ea1otyt t9iC>R►2terlts, . Proper eating tasting,drinking,or tobacco use 26. Approved thawing methods used stPtertt7r� tttttitfi3kF #IffJt 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used ry ..;: r tiprta Nott:.. m m m mm l=aud a#oayTSee ✓ 7. Proper hot and cold holding temperatures 30, Food storage;food storage containers labeled V111 8.Hit Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures _ "AtltkE# # �$tet>sils l f_iriens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair le P 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitizedlwarewashing procedures 37. Vending machines maintained 0 Caodra�tn ipptov - Stiree z" , ". e 38. Approved and sufficient ventilation and lighting E 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. oyster Compliance with Gulf o regulations p Y 9 w.. ��.. "Pip � 41. Plumbing maintained;proper back flow prevention ✓ l 18. Compliance with HACCP pian or variance conditions 42. Garbage and refuse properly disposed 19. Advisory provided for r 5r z 1. 3. Toilet facilities Crean,supplied,and maintained ?� fiiititB�Alt'C A�1sor t sa p raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing . N:.4:: �::: a",? f•Jac„�r.ty;St€s rt'Frle P� ulafivits �. =� �"�`� Per'rtta4neAt food;F�ciltres:�_ , -I 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean .l >* °" jVa 1l�oit►a# r�� 6. No living or sleeping quarters inside facility 1.Hot and coldotable water available. finplarc A and nfSlrcer�r�nt pOWN MM I .. 7. Signs pasted;last inspection repo W. _... .. .�. .. .- 2 Sewage/wastewater properly disposed toilet facility useable 48. Compliance with plan review requirements 9 Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 0. Impoundment 51. Permit Suspension I Received By/Title: Gsi EH Specialist: Phone: 6l!r�( Page i of EHD 1&23 (1st pg) 2 FOOD PROGRAM OIR