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zq,P4 'IMa.,cAc SAN .JOAQUIN COUNTY y ?� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 d.: P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.s0gov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: P r S Date: �l City: t Zip Code: 1r. Address: gyc� -t 0 5/`q '10/11 Owner/operator L_rv7 t� /'?p Telephone: Program Element: Z.- Program Record: Inspection Typ -0-pliek L� 6180 Posted s 11 No Permit Posted IIC es ❑ No Re-Inspection on or After: IN=In Compliance N/O=Not Observed N/A=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 ose a threat to public health and must be corrected im�me�di�ate�) . Non-cont fiance malt warrant closure of the rood facilit r fi�rll ii�'l Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties n nes Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds Igmaim Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used a 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fmits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used 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 property labeled and honestly presented 10. Proper cooking time and temperatures -4 11.Proper reheating procedures for hot holding 33. Nonfood conlad surfaces dean 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained ood'From'Approved•Source_„ 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 140. Proper use and storage of wiping Goths 17. Compliance with Gulf oyster regulations t Conformance With Approv'e`d Procedure 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or varian;e cend itions 2. Garbage and refuse properly disposed er Advisory 3. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food . Premises;personavdearning items;vermin-proofing ghly Susceptible Populations: , 0. Prohibited foods not offered at high ns',facilities 5. Floors,walls and ceiling are maintained and kept clean NOMMU-ater/Hot Water - 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. o I/Jaste Disposal 7. Signs posted;last inspection report available 2. Sewage/wastewaterpr0perly disposedtoilet facility useable 8. Compliance with plan review requirements er- in;. ;fit _ 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: Phone: y6 -31(K- Page 1 of p_ FOOD PROGRAM OR EHD 16-23(Ist pi 4/9112