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�turf+t. „ SAN JOAQUIN COUNT) �.• 'FAG ` ENVIRONMENTAL HEALTH DEPARTMENT 1W _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:WWWs ov.or lehd {I FOR FOOD PROGRA OFFICIAL INSPECTION REPORT t Date:! Name of Facility: ll '' 1 14.0r i & /V l is City: Zip Code- Address: Vt wnerl0perator: Telephone 4 4Inspect " Program Efemen : Program Record: io yp B180 Posted Yes ❑ No Permit Posted Ll Yes [] No Re Inspection on or Aft IN=In Compliance N/O=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 eose a threat to public health and must be corrected immediate! . Non-compliance may warrant closure of the food facili 1. Demonstration of knowledge food safety certificate 24. Person In Charge is present and performs duties Communicable disease;reporting,restrictions 8.exclusions 25. Personal cleanliness and hair restraints i No discharge from eyes,nose,or mouth;no open wounds : ! Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used i lPrtnrttir€g C+>ndit3iereticlitYltrid 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashmg facilities supplied and accessible 9. Toxic substances properly identified,stored and used {, REM-. T1ateH64eX13j1f �tTiE»$ :a � St+ �isp�a t•Vi+Ke `" Proper hot and cold holding temperatures Ps 30. Food storage;food storage containers labeled i 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 KI10. Proper cooking time and temperatures _ t litsiin+t l l. Proper reheating procedures for hot holding "' 33. Nonfood contact surfaces clean .... m, 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair ;:21 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 �Y1�I yy� ,� ' w 8. Approved and sufficient ventilation and lighting f B4"" 15. Food obtained from approved source n 9. 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 o ter regulations p ys 9 r „"Oniaurtnata< 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained iiw 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing m nehit s o. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean •..:- '" �"°"°'•"" < 6. No living or sleeping uarters inside facility Watt�t'�"H�k3hia�r [91 At 1 Hot and cold potable water available. F 7. Signs posted;last inspection report available i gtttd este OE p 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements V1t 9. Facility Ing with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: f EH Specialist: j t Phone: 7c� Page 1 of { EHD 16-23 (1 st pg) 419112 7 FOOD PROGRAM OIR