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SAN JOAQUIN COUNZJ ENVIRONMENTAL HEALTH DEPARTMENT J. 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sjgoy.orglehd_ tii=dg , FOOD PROGRAM OFFICIAL INSPECTION REPORT fi Name of Facility: a �S Date: r ` 1 Address: City: Zip Code: 0wner/Operator: O 1 L_ V A � Telephone: �� Oqg Program Element: Program Record: 0 Inspection Type: B180 Posted es ❑ permit Posted Yes Re-Inspection on or After: 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. Ma'or violations eose a threat to eublic health and must be corrected immediate! . Non-com liance moz warrant closure of the food facility : +;;tea: ,Y�� :�V�..;.,-•• ..,...m... � t m 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Y . ice:. -e Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds j? j° tY Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 7. Food protected from contamination during storage �.....e..:._..:"�:..°. . lam.,.... , . .. P 9 9 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 b 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 temperatures -WOW 11, Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean �..,.,.. 34. Warewashing facilities maintained;test strips available L I 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 sanitizedlwarewasNng procedures 37. Vending machines maintained j tl31 "" 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;lags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations 1. Plumbing maintained;properback flow prevention a� 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 1 3. Toilet facilities clean,supplied,and maintained 17 Z t 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing ASE -.- .w _ M D. Prohibited foods not offered at high risk facilities ffl45. Floors,walls and ceiling are maintained and kept clean ......................._ ....,.., ° �- 6. No livin or Slee m uarlers inside facilit Y 1.Hot and cold potable water available. i8#7ai1rEf114tfl� 47. Signs posted;last inspection report available . 1. �..•..d..:_:..;. v>>- . y 2r Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements >> r 9. Facility.operating with a valid health permit w ' 3. No rodents,insects,birds or animals inside facility 150. Impoundment eceived By/Title: 51. Permit Suspension i i R � EH Specialist: Phone: r 03;__< Page 1 of EHD 16-23 (1st pg}002 V FOOD PROGRAM OR