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{ SAN JOAQUIN COUNIIJ ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 cd�1aRN:� Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.s' ov.or /ehd i FOOD PROGRAM OFFICIAL INSPECTION REPORT i Name of Facility: Date: Address: City- ll Zip Code: owner/Operator: OvTelepho ✓� G ✓ Program Element: Program ecord: /C� �� inspection Type: 6180 Pasted ,�'es No Permit Posted.., Yes No Re-Inspection on or Atter: IN=In Compliance NIO=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. Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility m _.-....�n,_. ... v i ` 1 i",femonstratjso>apt 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties :... __ EAn £:feantirisss -: Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints ,. - No discharge from eyes,nose,or mouth;no open wounds .- _ Gene"I Flo gd;Saf gjg�gj�ps F� 0. Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 7. Food e #1dt�., <.,;.. Protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used W,. f00ClrageJ D€sptaylS�nrtce Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled I 8. 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 temperatures rpmliettsitsiFBt1$ 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean °`~Protticxlr ,Cont rrttlai g. ''% 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 sanitizedlwarewashing procedures 37. Vending machines maintained - 3 Fa1iC<'lrx3xt#lj3pfd)vs tk 38. 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 17. Compliance with Gulf oyster regulations , cal Facflitres Casrtformance Wt llppraved raG ores �..,..f m_�A .. „n........... .. 1 Plumbing maintained;proper back flow prevention _ evention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed ° iins[�t3s�±rds 3. Toilet facilities clean,supplied,and maintained ' i9 Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing ryP P 9 P 9 BONN °. 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean .. ........ 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. C.ot pJrartice and' r}o1&erA tlV 7. Signs posted;last inspection report available ? h . 2. Sewage/wastewater properly disposed,toilet facility useable 4& Compliance with plan review requirements I .,-,, : ,.,,,. #� #a °°"�< 9. Facility operating with a valid health permit 3. No rodents,i se ts,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title. LbL l EH Special' Phon �3 Page 1 of EMD 16-23 (1st pg) 12 FOOD PROGRAM 00 I