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o�a`'I"• SAN JOAQUIN COUNTY ,.• .o� y� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �q.. '..;P• Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd �/FORa FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: G J MCI „ , P n _, '. Date: Q .2 Address: (( City: ZiCode: 1a USo � Vr. .� rJ �Y ., p � Sat Owner/Operator: f) Telephone: g 3 $ y .) � ne J��Gvi � ►"� Program Element: j� 1 Program Record: fL' 1213 Inspection Type: c wl , ^ SB180 Posted IVYes ❑ No Permit Posted Wles ❑ No Re-Inspection on or After: IN=In Compliance N/O=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. Major violations pose a threat to public health and must be corrected immediate) . Non-corn liance ma warrant closure of the food facilit IN wo NIA Demonstration of Knowledge` o S§ ervisiori 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Heald Hygienei- i es ®2. Communicable'disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints -/ 3. No discharge from eyes,nose,or mouth;no open wounds ner I oo .Sae e remen, Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used I MIL MISS 27. Food protected from contamination during storage IV1 5. 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 :im and a ood Storage/Display/Service Proper hot and cold holding temperatures 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 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures = i U ensi i en 11. Proper reheating procedures for hot holding i 33. Nonfood contact surfaces clean Protection FFrom Contamination'; 34. Warewashing facilities maintained;test strips available IV1 12. No re-service of returned food T 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 sanitized/warewashing procedures 37. Vending machines maintained Food From ` roved Source 38. Approved and sufficient ventilation and lighting V10011 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 1 bonformance,WithApproved Procedures, 1. Plumbing maintained;proper back flow,prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer-Advisory 43. Toilet facilities clean,supplied,and maintained %I r19. dvisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations a anent Food a tte JF2. ohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean ater/Hot Water 6. No living or sleeping quarters inside facility t and cold potable water available. •o p'a c a o e u Waste,Disposal 7. Signs posted;last inspection report available wagelwastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements r 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 150. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: Phone: Y-s'/�, Page 1 of L O EHD 16-23 list pg) 4/9/12 FOOD PROGRAM OR