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SAN JOAQUIN COUNTY �o coa a ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax: (209)464-0138 Web:www.sj_oq v.org/ehd 9LiFOR� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: C t 0.re_"1 1 t-- Stoy-e- -f' o rC Date: Address: -2 - / Zip Code: � I.J; 0.t�v�vr�ef. � �i�- o �SZ Owner/Operator: C� vt_Gj 5 c,t-cl- Telephone: `'7 2--C Program Element: -- Program Record: p 5 2 ' 30 Inspection Type: P�� t SB180 Posted)°Yes El-No Permit Posted^Yes ❑ No Re-Inspection on or After: IN=In Compliance N/0=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 ublic health and must be corrected immediate) . Non-compliance may warrant closure of the food facilit .... . ter= Demonstr tionof'''bw dg mom S pe is 1. Demonstration of knowledge;food safety certificate ■ 24. Person In Charge is present and performs duties `a mplo a ea th a Hygie can'nes �2. Communicable disease;reporting,restrictions&exclusions ® 25. Personal cleanliness and hair restraints X 3. No discharge from eyes,nose,or mouth;no open woundsne a oo Safe e w e Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Pee g Fonta 'na ton1. by Ha 27. Food protected from contamination during storage 5. 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,stored,and used Tim a dTempe-af'e elatio rp o d Stor gelDlsplay/Sery c P, _ 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 8. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures qui=Met a sil l Linen 1. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean o Go mina'0 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils 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 ood From App o e o c 38. Approved and sufficient ventilation and lighting X 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 17. Compliance with Gulf oyster regulationshysieai acihtres ; onformanee Wth.Appi ovedProce re 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed o s e A :so 3. Toilet facilities clean,supplied,and maintained ry 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Suscepti le Populationsm en. od aci es 20. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean M.W&O.1 Hot;Water 46. No living or sleeping quarters inside facility 21.Hot and cold potable water available. o p ianc a orce en l- s D sposal 47. Signs posted;last inspection report available 022. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Ver in 9. Facility operating with a valid health permit 23. No rodents,insicts,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: Phone: �j/ .- L�� Page 1 of EHD 16-23 (1st pg) 4/9/12 1 b l FOOD PROGRAM OIR