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>QPaa'rA SAN JOAQUIN COUNTY <br /> �.x <br /> :< CNVIRONMENTAL HEALTH DEPAR`�MENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehri <br /> ,ciaoANl <br /> Eddress: <br /> ility: FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Gr' �t/Ae Date: <br /> City: Zip Code: Of c2jt� <br /> tor: tTelephone:ment: 2. Program Record: vd as No Inspection Type: O tx <br /> Permit Posted as No <br /> Re-Inspection on or After: <br /> IN=In Compliance MV=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance <br /> See reverse side for code sections end general requirements that correspond to aviolation listed below. <br /> imay warrant closure of the food faeili <br /> 1. Demonstration of knowledge;food safety certificate <br /> 4. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restrictions 8 exclusions <br /> 5. 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 /> ds 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 /> ..::.ship ._ . .. .« <br /> Proper hot and cold holding temperatures O. 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 property labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 1/. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> Protection From Contamination . 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 sann:zerl'warewasning procedures 7. Vending machines maintained <br /> in Approved Source - - 8. 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. higs,display 0. Proper use and storage of wiping cloths <br /> 7. Compliance with Gulf oyster regulations Physical Facilities <br /> h Approved Procedures 41. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> A <br /> vie4w, 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing <br /> Permanent Food Facil' <br /> . Prohibited foods not offered at hi risk _.. <br /> 9h 5. Floors,walls and ceiling are maintained and kept clean <br /> 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. ""-�`- <br /> 1 ;:r 7. Signs posted;last inspection report available <br /> ,. 2 Sewage.wastev2ter properly disposed;tobtfadllty unstable 8. Compliance with plan review requirements <br /> " 9. Faciliry operating with a valid health permit <br /> . No rodents, insects,birds or animals inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: <br /> H specialist-- N ' /_ Phone: Page Page 1 of <br /> EHD 16-23(1st pg)4/9112 FOOD PROGRAM OIR <br /> J <br />