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l j SAN .10AQUIN COUNT � 2� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 . n... `P.. Telephone: (209)468-342Q Fax: (209) 464-0138 Web:www.s'gov.org/ehd gLiFO'sa FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: t r G T I Date: I Address: l V 0 r City: Tr cAC Zip Code: 'IC Owner/Operator: Telephone: Program Element: Z Program Record: C Inspection Type:IS r 8180 Posted rYes ❑ Permit Posted , 'yes ❑P Re-Inspection on or After: IN=In Compliance NIO=Not Observed NIA=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 pose a threat to ublic health and must be corrected immediately. Non-compliance mag warrant closure of the food facility I .; ;��e. I�!ef�t:' .. ...tie;:,•.,:_..,,..� �� , �. "N' .. 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties y F YV Communicable disease;reporting,restrictions&exclusions 5. 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 7. Food protected from contamination during storage - - -Z ora eZ Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use �( Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stared,and used ff.„,r.. i Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided x Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures �.. d : 11, Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 07. �� •:� ° ' �';,: 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 X 14. Food contact surface cleaned and sanitizedlwarewashing procedures 37. Vending machines maintained ELM38. Approved and sufficient ventilation and lighting �ao 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tagstdisplay 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Lt4!{#1 __.... ° . 1. Plumbing maintained;properbac ow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained „ , o pp 1'9. Advisory provided for raw or undercooked food 44. Premises;personallcleaning items;vermin-proofing IN Y-- »`> 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility ys� 1.Hot and cold potable water available. att #;�rceiet°, r7-7= 7. Signs posted;last inspection report available X { 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment j51. Permit Suspension Received BylTitle: 114 CUA C EH Specialist: Ph ne: /I fi, �� Y Page 7 of FOOD PROGRAM OIR EHD 16-23 (1st pg) 419112 i