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i <br /> o LY SAN JOAQUIN COUNTY <br /> �+ ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> . ��• Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.smqov.org/ehd <br /> 4Ziko�"� <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: �� � wtt&t- Date: <br /> Address: lU�� ' City: Zip Code: fl <br /> Owner/Operator: }Sn W r Telephone: <br /> Program Element: Program Record: �Q ro I Inspection Type:IS tt <br /> i <br /> B180 Posted Yes ❑ Permit Posted VYes ❑ P Re-inspection on or After: <br /> IN=In Compliance N!O=Not Observed NIA=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance <br /> See reverse side for code sections and general requirements that correspond to each violation listed below. <br /> Major violationsose a threat to public health and must be corrected immediate! . Non-com liance ma warrant closure of the food facility <br /> y,r <br /> 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties <br /> coq �.. � .... ...._. <br /> Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds -_- <br /> Proper eating,tasting,drinking,or tobacco use 21 Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands clean and properly washed:proper glove use 28. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 32. Food properly labeled and honestly presented <br /> case- <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> 34. Warewashing facilities maintained;test strips available <br /> / 12. No re-service of returned food 35. Equipmentfutensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitizedlwarewashing procedures 37. Vending machines maintained <br /> ° 38. A roved and sufficient ventilation and ti htin <br /> 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> P Y 9 <br /> um bing ma ed; b ac flow prevention <br /> Plintain proper a <br /> 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> m.m <br /> oiet facilities clean,:> ean,supplied,and maintained <br /> �. .p..............:..�. 3. Tl <br /> 19. Advisory provided for raw or undercooked food 44. Premises;persona llcleaning items;vermin-proofing <br /> iod0. Prohibited foods not offered at high risk facilities 45, Floors,walls and ceiling are maintained and kept clean <br /> 6. No living or sleeping quarters inside facility <br /> MR.., _.M m ... . r. <br /> Wool.Hot and cold potable water available. <br /> 7. Sins poste fast ins ection repo available <br /> e _ 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> .B <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received BylTitll <br /> EH Specialist: Phone: Page 1 of-2-j <br />{ <br /> EHD l&-23 {1st pg) 41911 \'J FCOt7 PROGRAM 01R <br />