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SAN JOAQUIN COUN' <br /> N: A <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> cgcio;¢�;p Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.orgiehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: u Y -F t-ZJZ- Date: <br /> Address: t t {� u� City: Cc�+0� kn Zip Code: <br /> "t Y �' <br /> Owner/Operator: t'V n b n!FJM Telephone: (�5 Ll-02-0 <br /> Program Element: Prdgram Record: (ZO j5-2, -7-1 8 2 Inspection Type: n <br /> SB180 Posted Ir Yes No Permit Posted 7Yes No Re-Inspection on or After: <br /> IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance <br /> See reverse side for code sections and general requirements that correspond to each violation listed below. <br /> Maio r violations pose a threat to public health and must be corrected immediate/ . Non-corn fiance may warrant closure of the food facilit <br /> IN I N* xn =Demonstration of Knowledge wk� our cos Supervision <br /> 1. Demonstration of knowledge,food safety certificate 24. Person In Charge is present and performs duties <br /> EmployeeHealth and Hygiene Personal Cleanliness <br /> ✓ Communicable disease;reporting,restrictions&exclusions ,; 25. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements <br /> Proper eating,tasting,drinking,or tobacco use <,' 26. Approved thawing methods used <br /> Preventing Contamina#igq30s 7. Food protected from contamination during storage <br /> Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> '- Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> xfielationship <br /> e, mow.. <br /> V1 I Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 32. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> quipme , Yensils fneras <br /> ��� <br /> 1. Proper reheating procedures for hot holding ��, 33. Nonfood contact surfaces clean <br /> _ e <br /> r :' `prpnjo �� � �_ �- 34. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 37, vending machines maintained <br /> food From�Approv0 Source 38. Approved and sufficient ventilation and lighting <br /> ✓ 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations Physical Facilities <br /> Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention <br /> Ll18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> Consumer Advisory 43. Toilet facilities clean,supplied,and maintained <br /> l 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> Highly Susceptible Populations <br /> ` Permanerataod Paci1'dies <br /> 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> Water IHotateC, 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. �° 'Cot»plianCe eAc�forcerAexlt ,. <br /> Liquid Waste Disposal �� ,� " 7. Signs posted;last inspection report available <br /> 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> se <br /> Vermin 49. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: � <br /> Received <br /> EH Specialist: n ut / Phone: 2 Page 1 of Z <br /> EHD 16-23 (1st pg) 4/9,x12 T 7 FOOD PROGRAM OIR <br />