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y , apa�l" �� SAN JOAQUIN COUNTY T'1. � .s ENVIRONMENTAL HEALTH DEPARTMENT w: •=. _e 1868 East Hazelton Avenue, Stockton, CA 95205.6232 c4iiFa,R':P Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.slawor-ClIghd i FOOD PROGRAM OFFICIAL INSPECTION REPORT ' I` Name of Facility: T H o rn e 4 d�e o1 0 Date: -If, S 1 - �' ddress: fl I I - •1 q r e el City: --rr a c Zip Code: i OwnerlOperator: `F" 1 �V Telephone: i Program Element: lUo Program Record: FR DS26S Inspection Type: 6180 Posted ❑Yes ❑ No Permit Pasted p Yes ❑ No Re-Inspection on or After: IN=In Compliance N10=Not Observed NIA=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 violationspose-a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility ° atm 9 l]emonstr tion of,Knowledger.r�n� ou cos w _ S upervlslon,._ � 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Empko,yeg Heal.thtandtl.ug- + �a _ R P_e�so'al Cleanliness: _ X2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds _ _ General'Food SafetyR�equrren Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used ' �----T�- Preventin Gan a�mrna i n,ti Han" s TY 27. Food protected from contamination during storage _5: Y' m }t 5.µHands 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 Timeiand Te""mperatureYiRelatio ip " Food`S orag411) playl5ery tie 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 k 10. Proper cooking time and temperatures Equipment?1kUtensils'{!'Li ens a I 11. Proper reheating procedures for hot holding E, 33. Nonfood contact surfaces clean _ ProtecEion From Contamination ., _; ..'. _ 34. Warewashing facilities maintained;test strips available X 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair J( 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use i X 14. Food contact surface cleaned and sanitizedlwarewashing procedures 37. Vending machines maintained -r•-*--rte•-: F,aodIFomt�Apprted SourceN ��„ 38. Approved and sufficient ventilation and lighting 1 .: 15. Food obtained from approved source IUI 39. Thermometers provided,accurate,and easily visible i 1'6. Compliance with shell stock regulations,tags/display 40. Proper use and storage of wiping cloths k 17. Compliance with Gulf oyster regulations _^ P.,ysicalacihties _ ConformanceLI 'WitFi'Approved Proceduresi y1. Plumbing maintained;proper back flow prevention ' ]t 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consum_e_r Advisory tC,._ �,.Y 3. Toilet facilities clean,supplied,and maintained )( 19. Advisory provided for raw or undercooked food 44. Premises;personallcleaning items;vermin-proofing _ "- Hi hl.,kSusee tible I'o ulatioris',' : P r_anert Food Facilif"es• _ 20 Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean kw-a er'lAS' er ti �� 6. No living or sleeping quarters inside facility X " I.Hot and cold potable water available. Cep ianee a d Enforcement, _. _ Liquid rite D spot 7. Signs posted;last inspect'son report available X 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements - - \/errtfinlr Y.. 9. Facility operating with a valid health permit I( 3. No rodents,insects birds or animals inside facility s W Impoundment 51. Permit Suspension Received By/Title: KA i EH Specialist: - - Phone: 4(4 �i /L Page 1 of 2 f CJ I F001)PROGRAM OIR EHE 16-23 00pg) 419112