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°P4 '`oma SAN JOAQUIN COUNTY-i ' ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Telephone:(209) 468-3420 Fax.(209) 464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: � I �__, I ('0. �V Date: Address: �0 a Cl-5 City: M Zip Code, p wner/Operator: kA Telephone: OL Program Element: 6 Program Record: o?; 3 Inspection Type: SB780 Posted KYes ❑ No Permit Posted )QYes ❑ No Re-Inspection on or After: IN=In Compliance N/O=Not Observed WA=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. Major violations ose a threat to oubi health and must be corrected immediate/ . Non-tom fiance maV warrant closure of the food facili k..5upervision an Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties ersonai Cleanliness Communicable disease;reporting,restrictions&exclusions . 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 . Approvetl thawing methods used Preventing Contamination by Hands _ 7. 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 29. Toxic substances properly identified,-stored usetl Time and Temperature Relationship Food Storage/Display/Service Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled 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 10. Proper cooking time and temperatures Equipment/Utensils/Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean s Protection From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service Of returned food 35. EquipmenVutensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food cuntacl surface cleaned and sanitizedrwarewashing procedures 37. vending machines maintained From Approved Source - 38. Approved and sufficient ventilation and lighting 7,, 17 Food obtained from approved source 39. Thermometers provided,accurate,and easily visible Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed (:Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing ighly Susceptible Populations Permanent Food Facilities . Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Pter)Hot Water 46. No living or sleeping quarters inside facility g3N,rodents, and cold potable water available. `Compliance and Enforcement d Waste Disposal 7. Signs posted;last inspection report available waga/wastewater properly disposed:toilet facility useable 8. Compliance with plan review requirements Ni".Vermin 9. Facility operating with a valid health pennit insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Titie: EH Specialist: Phone: ey [f j Page 1 of EHD1&23 (lstpg) 12/15/09 � FOOD PROGRAM OIR