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U1114 o SAN JOAQUIN COUNTY ?� ENVIRONMENTAL HEALTH DEPARTMENT X _ • 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.si og v.org/ehd �lFORa FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: G Oed ar+- Date: 9-2,;3-/3 Address: 13 C I borct-d o City: S+0 c e-•►-o"7 Zip Code: 2 Owner/Operator: L� /J, h Telephone: Program Element: 10 17 ProgramRecdpd: Inspection Type: SBI 80 Posted ❑Yes ❑ No Permit Posted ❑Yes ❑ 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 public health and must be corrected immediate/ . Non-corn fiance may warrant closure of the food facilif N wo rimDemonstration of Knovvl' g cos Supervision our 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties mp ogeeHealth and H Personal Cleanliness U3. ommunicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints o 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 oration by Hands 27. Food protected from contamination during storage 5. 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 Time*and`Tenipe.a at o mod Stora a Display/Bernd 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 2. Food properly labeled and honestly presented .�/ 10. Proper cooking time and temperatures q i me ' e s 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean p 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair 13. 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 om Approved Sources� - 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tagstdisplay 40. Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations 11 0 1. Plumbing maintained;proper back flow pre7jon 01 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer'Advisory 3. Toilet facilities clean,supplied,and mainta19. Advisory provided for raw or undercooked food . Premises;personal/cleaning items;vermin hl Susceptible Populations a ne fFood Facilitie ✓20. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean 1 11.4 Water/Hot: Ater 6. No living or sleeping quarters inside facility _,..,. !r�21ot and cold potable water available. ✓ is e a -n o e Liquid Waste Disposal 7. Signs posted;last inspection report available 023. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements 9. Facility operating with a valid health permit No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: Phone: Page 1 of 3 EHD 16-23 (1st pg) 4/9/12 FOOD PROGRAM OIR