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SAN JOAQUIN COUNTY .Z� tNVIRONMENTAL HEALTH DEPARTMENT 0: X 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd Li F p•fR� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: G�, `� „ r Date: / Address: ' G'47 City: Zip Code: erator: Owner/O Tele hone(. P �� Ce 6-f p Program Element: Program Reco : Inspection Typ 2�•yL ��_ �p 8180 Posted Yes No Permit Posted es 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 ose a threat to public health and must be corrected immediatel . Non-compliance may warrant closure of the food facilit I ruo!VA demonstration of Knowledge. -MAJ our COs SupervisionOUT 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints _li_-...__.n. 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 m Preventing Contamrnatiop y tfaads 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,and used Time and Temperature Relationship o`` Fg food'Si is is tServ3ce Si= �._ _ e� gem p ' 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 32. Food properly labeled and honestly presented 10. Proper cooking time and temperaturesEquipmentTILItensils f Lin eitst 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean r.i ; Protection Front Contemmation`" 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair R 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14, Food contact surface cleaned and sanitized/warewashirig procedures 37. Vending machines maintained f f=ood From Approved source 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;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical,Faciiities Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory ��`.3.- :`�� `'� 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personaI/cleaning items;vermin-proofing Highly Susceptible Populations` - _ '': ` Permanent food Facilities ', 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water I Hot Wates , a, > 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforcement Ue uid Waste Disposal 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. 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: EH Specialist: Phone: ' Page 1 of EHD 16-23 (1st pg) 4/9/12 FOOD PROGRAM OIR