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aurN SAN JOAQUIN COUNT ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 4. a Telephone:(209) 468-3420 Fax: (209) 464-0138 Web:www.siclov.org/ehd CIFdR� FOOD PROGRAM OFFICIAL INSPECTION REPORT Date: /- _� Uamiil Ya / rCity: 4 Zip Code: : Telephone: t l�t: 2- Program Record: A p 5 Inspection Type: '1(fi Ies No Permit Posted es 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. Ma'or violations Dose a threat to public health and must be corrected immediate) . Non-compliance may warrant closure or the food faclli 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties Communicable disease;reporting,restrictions&exclusions S. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds Proper eating.tasting,drinking,or tobacco use 6. Approved thawing methods used Food protected from contamination during storage Hands clean and property 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 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 property labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper rehearing procedures for hot holding 33. Nonfood contact surfaces clean '. fotection From Contamination 34. Warewashing facilities maintained;test strips available 2. No re-service of returned food 35. Equipmenflutensils 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 Source 36. 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 7. Compliance with Gulf oyster regulations Physical Facilities ance With Approved Procedures 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP pian or variance conditions 42. Garbage and refuse property disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undorcooked food 44. Premises:personal'cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food acuities '7777777 p77 0. Prohibited foods not offered at high risk facilities 45. Floorswalls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quavers inside facility 1 Hot and cold potable water available- - Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 2.-Sewage-wastewater properly tlisposedtoilet 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 1. Permit Suspension Received By/ritle: EH Specialist: 0A,0 I_ ,r Phone: ` 2 - g Page 1 of Z 11623 (1st pg) 45112 (iy 1.l'L i/✓ FOOD PROGRAM OR