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SAN JOAQUIN COUNT./ 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 �IFOP� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: �r t� � A Date: - 6- Address: a y 3 y MO lie t R d city: T N t Zip Code: caner/Operator: Y Telephone: (, a� yY Nan t ✓ .Scan ; to v," Kat Program Element: b2 3 Program Record: S q2- Inspection Type: ,n j ^r 8180 Posted No Permit Posted a No Re-Inspection on or After: IN=In Compliance N/O=Not Observed WA=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 cir violations sea threat to public health and must be corrected immediate) . Non-com liance max warrant closure of the food facile 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties " d �'iena" ley,=w.- 3letsritt' eanliness; < ` x " Commumcable 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 26. Approved thawing methods used * - """""` Z Food protected from contamination during storage affiffiMMHands 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 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 Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures9.. N. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 4. 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 sanifized/warewashing procedures 7. Vending machines maintained 8. Approved and sufficient ventilation and lighting "a 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations jy 1. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained _ . Advisory provided for raw or undercooked food 44. Premises;personaf/cteaning items;vermin-proofing 11 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean _X- - ._ WateF ,." `�" _ 6. No living or sleeping quarters inside facility ffiqffil.Hot and cold potable water available. "' 7. Signs posted;last inspection report available . Sewage/wastewater property disposed;toilet Facility useable 8. Compliance with plan review requirements Yermiirim- _ 9. Facility operating with a valid health permit . x 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension eceived By/Title: H Specialist:"- % i Phone:, f, Page 1 of FOOD PROGRAM OIR EHD 1423 flat p9) W12