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ogQu'^1• o SAN JOAQUIN COUNTY 'a ENVIRONMENTAL HEALTH DEPARTMENT N: :< 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd gLiFo¢`' FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: DU1 i G 3 i l Z Date: Address: a,.2 6 0 �• G r•oi ► L i /1 *�G City, Tin i Zip Code: Owner/Operator: u rd. S Telephone: Y36• trC/Ov Program Element: Program Re rd: S a 6 Inspection Type: o SB180 Posted es ❑ No Permit Posted NoTes ❑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. Maio r violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility N wa `NIA ' Dernoriatuation of Knowledge � Supervision 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties -m o ealth and H'_ ien Personal Cleanliness 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. 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 7. Food protected from contaminatio2stored, rage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables bef Handwashing facilities supplied and accessible 9. Toxic substances properly identifiend used im a d emperatureRelationship Food Storage/Disce 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 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures quipmentL Utensils/Lf 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair VUE113. 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 100W.F.,opg1rom Approved Sb�u[ce- 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. Compllancewith Gulf oyster regulations Physical Facilities 1. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed _: Consumer Ad_v�•so�ry 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food . Premises;personal/cleaning items;vermin-proofing Highly Susceptible Popul"afions _ Permanent Eood Facilities ..._ 101 20. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean Water/.Hot Water 6. No living or sleeping quarters inside facility 21.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 7. Signs posted;last inspection report available 22. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: 5, 3, Qd44-- G9,a, EH Specialist: _ Phone: • �i Page 1 of EHD 16-23(1st pg) 4/9/12 FOOD PROGRAM OR