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SAN JOAQUIN COUtl e ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sogov.org/ehd Ail F pR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: \ Date: Address: City: < Zip Code: Owner/Operator: i J Telephone: Program Element: qakgram Record: •l C) Inspection Type: B180 Posted Yes ❑ Permit Posted Yes ❑F Re-Inspection on or After: 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 pose a threat to public health and must be corrected immediate).,. Non-compliance may warrant closure of the food facilit p anon of Knowledge rar.� cur cosS ., upervision 1. Demonstration of knowledge.food safety certificate M 24 Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness Communicable disease,reporting,restrictions&exclusions 25 Personal cleanliness and hair restraints .........: 3. No discharge from eyes,nose,or mouth;no open wounds General food Safety Requirements Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used ntamination by Hands 27. Food protected from contamination during storage y� 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible i 29. Toxic substances properly identified,stored.and used Time and Temperature Relationship Proper hot and cold holding temperatures30. 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 �f' �r 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean �IPoWarnination " 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 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting sem, 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 regulations Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained,proper back flow prevention I 18. Compliance with HA-CP plan or variance conditions 42. Garbage and refuse properly disposed Consumer 3. Toilet facilities clean,supplied,and maintained 19. Adviso rovidea for raw or undercooked food KA ry p 4. Premises,personal/cleaning items;vermin-proofing ' Highly Susceptible Populations Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45, Floors,walls and ceiling are maintained and kept clean ate/ 6. No living or sleeping quarters inside facility v. 1.Hot and cold potable water available. Compliance"and"""1Elforeerfteni Liquid Waste Disposal 47. Signs posted,last inspection report available L/ 2. Sewage/wastewater properly disposed:toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility f' 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: N G Phone: 1�,� Page 1 of EHD 16-23 list pg) 4/9/12 FOOD PROGRAM OIR