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SAN JOAQUIN COUN' X ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax: (209) 464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT P14 C Name of Facility: m hy YJ Ca -_P_ (2,, 1 4-e r- Date: 2_0 Address: City: lo�(40 Rctc4q;-c_ A-j-p_ Is+0 C-4-I--fD nZip Code: 41(5 20 7 Owner/Operator: eylclo Y- H"4A4-h C.Ar-r- L-L-io Telephone: H-7-7_ -21-7 Program Element: 102-1 ProgramRecord: 05R-7 2-C� Inspection Type: Roul, 8180 Posted �Laq_ -4,-Yes No Permit Posted)k Yes No Re-inspection on or After: 3Xn n_\1 "5 1 IN=In Compliance N/0=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. Ma'or violations pose a threat to 1?ublic health and must be corrected immediate! . Non-compliance ma X warrant closure of the food facility Jill I VAJ sion Demonstration of Knowledge 01 COS Supervi 1. Demonstration of knowledge,food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness Communicable disease,reporting,restrictions 25. Personal cleanliness and hair restraints ........ .... 3. No discharge from eyes,nose,or mouth:no open wounds General Food Safety Requirements Irv/ 4. Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Co nta m i nation*y Elands 27. Food protected from contamination during storage 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 Time and Temperature Relationship Food Storage/Display/Service Vi I Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled V6. 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 V" 10. Proper cooking time and temperatures .;I- I I I Equipment'/'Utensils i' inena V 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From CotrYteininefionl 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 sanitized/warewashing procedures 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting 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 Physical Faeflities Conformance With Approved procedures 41. Plumbing maintained:proper back flow prevention 11.1�8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19 Advisory provided for raw or undercooked food 44. 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 V11 Water/Hot Water� "1 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. LT7 - Compliance and Enforcem,ent Uquid Waste Disposal 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit k3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By[Title: DQ r I CtA 11 tHspeciaiist - Phone:�_z X q53, 0 2 1 Page 1 of EHD 16-23 (1st pg) 419!12 0 FOOD PROGRAM,OIR