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oP441N• c SAN JOAQUIN COUNT' ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 o... a Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www siaov.Dralehd tCI FCR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: F Date: 1;',1W1 Address: 7 City: Zip Code: Q,c� Owner/Operator: Telephone: !�✓asj fj Program Element: Progra Record: Q i7 a Inspection Type: 8180 Posted Yes o e it Posted es No Re-Inspection on or After: IN=In Compliance N/0=Not Observed N/A=No[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. Ma'or violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food or it Demonstration of Knowledge MrU ouf cos Supervision nor 1. Demonstration of knowledge;food safety certificate 24_ Person In Charge is present and performs duties '_i:: - Personal Cleanliness h. Communicable disease;reporting,restrictions&exclusions 25- Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food_Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used :contamination by Hands 27. 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 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 properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding `?yr 3. Nonfood contact surfaces clean 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food _ 5. Equipment/utensils approved;installed;clean;good repair 13. Footl free from contamination and adulteration _ _ 36. Equipment,utensils and linens:storage and use 14 f I ed contact surface cleaned and sans lzed/wa rewashing procedures 37. Vending machines maintained Food From `' s. d 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 40. Proper use and storage of wiping cloths V. Compliance with Gulf oyster regulator's Physical Facilities Conformance With Approved Procedures 41, Plumbing maintained;proper back flow prevention 18. compliance with HACCP plan or vanaice conditions 42. Garbage and refuse property disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19- Advisory provided for raw or undercoo<ed food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities z0. Prohibited foods not offered at high ISK facilities 45. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping guaders inside faahty 121.Hot and cold potable waler available. ConniollanceANUM.Orcengent Liquid Waste Disposal - 47. Signs posted;last inspection report available 22. Sewage/wastewater properly disposes;toilet facility useable 48. Compliance with plan review requirements Vermin - 49. Facility operating with a valid health permit 23. No rodents_insects.birds or animals inside facility 50. Impoundment 51. Permit Suspension Received Bylfitle: ; 1 Pct EH Speeial' Phon f/G p Page 1 Ao P9 EHD 16-23 (Is 9112 l' o FOOD PROGRAM OIR