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SAN JOAQUIN COUN'U ~+✓ENVIRONMENTAL HEALTH DEPARTMENT ® 1868 East Hazelton Avenue, Stockton, CA 95205-6232 •�4 • :b Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sov.or /ehd iia=og� ' i f FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: i Address: f City: y Zip Cade: Owner/Operator: l f Telephone: •_ �*s I Program Element. PrograI Record: D Inspection Type: � B180 Posted Ye No Permit sted 'Ye Na Re-Inspection on or After: IN=In Compliance N/O=Not Observed N/A= 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. Maio r violations pose a threat to public health and must be corrected immediate! . Non-compliance may warrant closure of the food facility Uzi, MM,DernorstratfvrtolCtoiitg ,: � ........... �` 1. Demonstration of knowledge;food safety certificate `; 1101 24. Person In Charge is present and performs duties a �fng�l�res 1•i � d;P�9�fg3ene; -... m. e e ��< f'et's+briat�CIeI�nes�s? e " . Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints . No discharge from eyes,nose,or mouth;no open wounds a �wterg FtSidSRfsm. . Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used _. ...E Prei7etttjjtlg, tztiar#Yirt8di4ftt1d&' _ 7. Food protected from contamination during storage II Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use f Hendwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used r the Ind s'TtiArRMAN e[i�atititasrpa.: .. r Fiopd StQrai i 1` !Set v7ce =., Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 8. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented M .. ;..._..., . 10. Proper cooking time and temperatures . tu�pmeitt)tertFs/#art#s 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protectionm Goftarn [oEf,� "'' ; 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils 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 -----------_.. m.., ...;..- fit�c FitaV tirj1' 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 0: Proper use and storage of wiping cloths k 17. Compliance with Gulf oyster regulations ,,a g1tet Ak>rr<jttss ContormaticeW*tb App_00004£�r'Q i tote 1. Plumbing maintained;proper back flow prevention i8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed _� ....a. .ems.. , ,. -.. �onsu171> kdx BdFjr �, 3. Toilet facilities clean,supplied,and maintained ,.__....... m- 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing i-Irgh�Y-�us�l ��ipt[atter�as;. t f<.: � �� , Permar�nt Fsoas�:Fac�ch 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean _. .. 6. No living or sleeping quarters inside facility :; � 1.Hot and cold potable water available. 1Ca, liaftie ar#dn#ortment t ASO. ..,...^'3'.. Esiadf s __ 7. Signs posted;last inspection report available ..1 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements w... ...... .....,� . _ ._ �...... ifiMrm�n T m 9. Facility operating with a valid health permit L� 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension I eceived By/TitlH Specialist: J� V� Phone: � O "?�r"� Page 1 of EHD 16-23 (1st pg) 419112 J.] FOOD PROGRAM OIR