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- I r SAN ,JOAQUIN COUNT ENVIRONMENTAL HEALTH ---:,A4 EPA TMENT " 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209)464-0138 Web:wwwa ov`or lehd 'f�,r?orir FOOD PROGRAM OFFICIAL INSPECTION REPORT r� Eddress: e of Facility: Lt �. rGNB"'4- Date: City: 1.. Zip Code: a� ee r �� . I�vTelephone: erlOperator: Program Record: Inspection Type: Program Element: g B180 Posted Yes ❑ No Permit Posted ❑Yes [] No Re-Inspection on or After: IN=In Compliance N/O=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. Ma'or violationsose a threat to eublic health and must be corrected immediatel . Non-compliance may warrant closure of the food facility b m.N 4- ply 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties - �i�tp1. ate: " Communicable disease;reporting,restrictions S exclusions 25. Personal cleanliness and hair restraints 9 Y p f#i3qutr Itt - No discharge from eyes,nose,or mouth;no o en wounds Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 7. Food fotected from contamination Burin storage 9 tIt ► t lad :. P 9 g 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 ift7 .ari _ 106HO OE '' 7. 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 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperaturesft f iJff6rteails ' ptl _ °° 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean ,,,,,. AP[ata��r�9py�1f14� r#f .:. °°" 4. Warewashingfacilitiesmaintained;teststrpsavaia e 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair 13. Food tree from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitizedlwarewashing procedures 37. Vending machines maintained �, los ;! P# ?tIrur 8. Approved and sufficient ventilation and lighting 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 Lo 47. Compliance with Gulf oyster regulations WNW Toormarlll ,; iVfttCt ;, „ 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed °°` ,3. Toilet facilities cleansu lied,and maintained Crntsurr6er Ac*nsor pp 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing isghtST ustptibie # ulrms reatte fFaod fKadti�s , 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 3lKek first iiliI"' „. 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. a,' i %3�3 ai3i' t1fi�'rCttf ��. .. ` , 13F81 "' 7 Signsposted;last inspection report available 2. Sewagelwastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements but 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension t Received By/Title: Eli Specialist: Phone: [� Page 1 of EHD 16-23 (1st pg) 419112 FOOD PROGRAM OIR