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SAN JOAQUIN COUNT ENVIRONMENTAL HEALTH DEPARTMENT N: X 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �;..,• .`..�;" Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sigov.org/ehd <<FOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Rut-_'I o S t Date: f_ _ Address: City: Zip Code: Owner/Operator: Telephone: Program Element: Program Record: 01 Inspection Type: � w gL B180 Posted 7-Yes No Permit Posted es No Re-Inspection on or After: 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. Ma"or violations pose a threat to eublic health and must be corrected immediatel . Non-compliance may warrant closure of the food facili IN quoVA .� _`Demonstration of Knowledge - i Iour COB _ Supervision _ 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness Communicable disease; reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety RettiJements M . Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 3 7. Food protected from contamination during storage OR 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 -.:_.:.fix. - ��Q`Z .� a•`. :jj.��..�� ..,. Ilk Op r,�} y,�y ¢,.y,}� s :�� :\ Viz , .moi �+� �.�r y 4` .. 7^47, Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 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 , c'Egtt1�31T1 t11S jS'�? 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contarninatlonw ,� " 34. Warewashing facilities maintained;test strips available 12. No re-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 I 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food From Approved,Source ,+ 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approye!Procedures 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed a �isurr�er Advisozjr 3. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highl Susoe #rble Populations �''- Permanent Food Facilities , P P 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water],H .. 6. No living or sleeping quarters inside facility�.. ,. �... ._. �. -._ 9 P 99 tY 1.Hot and cold potable water available. r �ompliant:e and,Enforcement � � Mal Se33a = f 7. Signs posted;last inspection report available a . 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements V@fIYII£� -"� +r a. .a.�i.. a `,'� `r✓^.0 -_.--- -, �... ..� ..�„ 9 _ 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: iz EH Specialist: � _ Phone: Page 1 of 3 EHD 16.23 (1st pg) 4/9/12 FOOD PROGRAM OIR