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Soho coo SAN JOAQUIN COUF Z-� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd QLI FORT FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: An-LD Y1 CA Poe-►-+o 11 Y-tie.,u Date: Address: t j M ^-e�� r ::5,+- City: �C�+0 n Zip Code: 5 Z02 Owner/Opea SCIrator: Telephone: Program Element: ((�Z<j O Program Record: P R D 1 fo 2, 1-7 9 Inspection Type: S6180 Postedes No Permit PostedYes 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 ublic health and must be corrected immediate! . Non-compliance may warrant closure of the food facilit N iIWO ?UA Demonstration of Knowledge Supervision rn 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Heatth and Hygiene Personal Cleanliness 2. Communicable disease;reporting,restrictions&exclusions I 25. Personal cleanliness and hair restraints 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 Preventing Contamination by Hands >: o 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 2.9. Toxic substances properly identified,stored,and used Time and Temperature Relationship _. Food Stog splay/Service 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled -W� ✓ Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided . Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment l Utensils t Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection 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 t� 14. Food contact surface cleaned and sanitized/warewash irig procedures 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting I15. Food obtained from approved source I 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 Facilities Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention ✓78. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly.Susceptible Populations Permanent Food Facilities --,-- T ----__ •-0. Prohibited foods not offered at high risk facilities i I 45. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available i 122. Sowage'waste water 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 anim nside facility 50. Impoundment 51. Permit Suspension Received By/Title: X)OW1 Li y EH Specialist: fit' s Cy7� Phone: 7 1 Page 1 of y c EHD 16-23(1sI pg) 4/9112 FOOD PROGRAM OIR