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SAN JOAQUIN COUNTY <br /> �'•"tea Fpy <br /> ?� ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.s-gov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> ame of Facility: f ,�� �'r 7`-' r fIl Date: .7-1410 <br /> ddress: t/'O� City. _ /. Zip Code: <br /> wnerlOperator. ! Telephone: <br /> Program Eleme Program Record: Inspection Type/ <br /> B180 Posted Yes ❑ No Per Posted Yes ❑ o 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 /> Ma or iefo/atlons ose a throat to public health and must be convicted immedlatel . Non-compliance may warrant closure of the food facility <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restrictions&exclusions 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 /> 7. Food protected from contamination during storage <br /> Hands clean and property 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 /> Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 1 C Customer self-service food protected,individual utensils <br /> Proper cooling methods , 2. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean y <br /> . Warewashing facilities maintained;test strips avail7mpair <br /> 12. No re-service of returned food 5. Equipmentfutensils approved;installed;clean;goo <br /> 13. Food free from contamination and adulteration 6. Equipment,-utensils and linen�storage and use <br /> 414. Food contact surface cleanetl and sani6zetl/warewashing procedures 7. Vendidg machines maintained <br /> Approved and sufcient ventilation and lighting <br /> 5. Food obtained from approved source 9. 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 <br /> 1. Plumbing maintained;proper back flow prevention <br /> 8. Compliance with HACCP plan or variance conditions 2. Garbage and refuse property disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 4. Premises;persona0deaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept dean <br /> 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. <br /> 7. Signs posted;last Inspection report available <br /> 2. Sewagetwastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> 3. No rodents,Insects,birds or animals Inside facility 0. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: <br /> H Specialist: Phone: L � Page 1 of <br /> EHD 1623 (1st pg) 121151091 FOOD PROGRAM OR <br />