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SAN JOAQUIN COUNT ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • it4.,., �4. Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd �teoA`' FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: ,G,(R r, Date: - 27-15 Address: �i1 I p�,` ,� City: Zip Code: 9v y0 Owner/Operator: SR P �(� 5 5c9el- Telephone: cel t-0,50 0 Program Element: Program Record: 70 Inspection Type: l ti-b B780 Posted 4-ye �No Permit Posted Yes VNo Re-Inspection on or After: o� S 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. Major violations ose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility Demonstration of Knowledge WJ ctrT cos Supervision our 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 r..; 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 7. 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 10 Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided Proper cooling methods 2. Food property labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean • 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair d„13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use ✓ 14. Food contact sudace cleaned and sanrlsedlwarewashlnq procedures 1 7" Vending machines maintained From Approved Source 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible . Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths LIT7. Compliance with Gulf oyster regulations Physical Facilities. Conformance With ApprovedProcedures -- 41. Plumbing maintained;proper back flow prevention ,rr8. Compliance with HACCP plan or eariance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 1. ✓f9. Advisory provided for raw or undercooked food 44. Premises:personal/cleaning items;vermin-proofing Highly Susceptible Populations... Permanent Food Facilities y 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and telling are maintained and kept clean ✓ Water:!Hot Water 46. No living or sleeping quarters inside facility .fitriot and cold potable water available. Compliance and Enforcement. tsposai 47. Signs posted;last inspection report available ':22. Sewage wastewater properly disposed:toilet facility useable 48. Compliance with plan review requirements - Vermin 9" Facility operating with a valid health permit 123- No rodents,insects.birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: H Specialist: �^ Phone: L?� �SI7 Page 1 of EHD 16-23 list pg) 4/9112 0 rJIJ FOOD PROGRAM OIR