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SAN JOAQUIN COUNT k•'�'•.aG li ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 .�4• a p• Telephone: (209) 468-3420 Fax:(209)464-0138 Web:www.s64ov.org/ehd 4 '. FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 5 z� UN� c4- Oct b Frt Date: Address: 6r ' Zip Code: . 1 AS Ownerl0perstor: Telephone: r Program Element: �[)< Pragram Recard: Inspection Type: L( 8180 Poste Yes No Permit Posted a No Re-inspection on or After: 4r IN=In COMpliance N/O=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 violations ose a threat to iZublic health and must be corrected immediate)P. Non-coin liance ma warrant closure of the food facility k #eirttt>strel tt`.t ICriolerfed � U rrrour :. > i: sktr�wow 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties fkil¢11(iyia� ftix11 `ytetae; Petstrrt2Irtftness;` Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds aJ Fdod uir rrtenf Proper eating,tasting,drinking;or tobacco use W 26. Approved thawing methods used ......:... W . tng{'iQnte7rEt�tt> 2 - 85, 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used 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 1Cjtlit� nfllneras 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean • �•�t��10r}�� rti�� Uzt ;-. - 4. Warewashing facilities maintained;test strips aval table 12. No re-service of returned food i( 35. Equipment/utensils approved;installed;clean;good repair II :13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitizedlwarewashing procedures 37. Vending machines maintained Fop �pppgiedf " " 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved s ._ � � �� ource 9. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations 1. Plumbing maintained;proper back flow preventionP ¢ 1 a. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed ®m _„ „., � � '. 3. Toilet facilities clean,supplied,and maintained t9. Advisory provided for raw or undercooked food 44. Premises;personallcleaning items;vermin-proofing .. arkem, ? _ GF�ItLS 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean :.. ,... fi. No living or sleeping quarters inside facility _ 1.Hot and cold available. {riflmplianC� f1Lj fEnfsf rcomertl potable water ava , f 7. Signs posted;last inspection report available e � itl Wstc m f 2 Sewage/wastewater properly disposed toilet facility useable 48. Compliance with plan review requirements nom' rtntn 9. Facility operating with a valid health permit No rodents,insects,birds or animals inside facility 50. Impoundment l li 1. Permit Suspension Li i E ed By/Titler ` i cialist: ,I Phone: LV r Page 1 of (1st p 19112 FOOD PROGRAM OIR o , d f