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otg4.... c SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • cq.,-; ;P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd �jFOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: TA 1 ,5 a � U , 1 S Ch�� Date: 0- , Address: ? 1Sif, �vt S City' 'TSG C Zip Code: p S J Owner/Operator:) T o S 0 / Telephone: Y30- 336y Program Element: 13 .1 Program Record: 61.5 ql Inspection Type: kow J i < S131 80 Posted - Yes ❑ No Permit Posted VYes ❑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 immediatel . Non-compliance may warrant closure of the food facility Demonstration of Knowledge u OUT cos S- enrvision our 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties - e[sonal3Cleant ness Employee He`aIth an> ygiene - _ 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds - Gener a itements'- Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 111111nreveLngCCoontamin-ation,lay'Ha 27. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use ✓ 28. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used �Irim a d emperafure Relationship ood StoragelDispIay/Service Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled IV1 8. 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 1 14, 10. Proper cooking time and temperatures - 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean rotection From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils 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 Food From Approved ource=` 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible V 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations or a p d o e 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed -: = " - 3. Toilet facilities clean,supplied,and maintained Consume Advisory PP 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations anent Food Faalities_ - 20. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean N.alie ih of Water 46. No living or sleeping quarters inside facility 21. Hot and cold potable water available. Liquid Waste Disposal = 7. Signs posted;last inspection report available 22. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements e 9. 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: j 3 r/ Page 1 of� ZQ�-r/y F7 O EHD 16-23(1st pg) 4/9/12 FOOD PROGRAM OR