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SAN JOAQUIN COUNTI' ?� ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd AI FGA FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: A r K L_o, Y-t-r- 5 c_Lto o / Date: Address: 84105 r7--1 o ' 5 h A .f ¢r r City: _ n Zip Code: 9 5.z.'0 Owner/Operator: U 5 b Telephone: 4)-5 3-8`/(0 Program Element: 3,;,, Program Record: („j /� � d Inspection k -12 �l 8160 Posted "es ❑ No Permit Posted Yes ❑ No Rrinspection on or Aker: 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 pose a threat to ublic health and must be corrected immediatel . Non-corn fiance ma warrant closure of the food facility ;.., .. 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties . Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 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 Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control Stge,'A A4 r- 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 " 11. Proper reheating procedures for hot holding N1 33. Nonfood contact surfaces clean 34. Warewashing facilities maintained;test strips available 12. Nore-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 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible . Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths . Compliance with Gulf oyster regulations *g +., .... ,z_ - ,- _ . . . .._.. - -'-' rs ._ ,.dh:App x .F 1. Plumbing maintained;proper back flow prevention Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained . Advisory provided f��oy$r�r--aw or untlercooked footl 4. Premises;personal/cleaning items;vermin-proofing 9 5. Floors,walls and ceiling are maintained and kept clean 0. Prohibited footls not offered at hi h risk facilities 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. _ _ :�;. ;, ,,. -. ..; 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements _ 4 9. Facility operating with a valid health permit 3. No rodents,Insects,birds or animals inside facility 0. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: Phone: Page 1 of Z EHD 16-23 (1st pg) 12/15/09 FOOD PROGRAM OP