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r "'"..� SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95206-6232 • .. ;p Telephone:(209) 468-3420 Fax:(209)464-0138 Web:wwW.smgov.oro;/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: , �,fi� Date: _2-4 r Address: -y02Z City: _ L Zip Code: �L Owner/Operator: !'C�Z /ygraAr Telephone:CIL Program Element: Program Record: 6,z-4 s3 Inspection Type: k B180 Posted ❑Yes ❑ No Permit Posted s ❑ 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 u6!!c health and must be corrected lmrnedlatel Non-compliance mawarrant closure of the food facility d� a 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties Cfeortgr � Communicable disease;reporting,restrictions 8 exclusions 5. Personal cleanliness and hair restraints P 9, � t No discharge from eyes,nose,or mouth;no open wounds M Cir►1Pi f 1 Ra�et�s$�"'a renwh a. ^ Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used a �j>ralt� A tflatrt �1A„ - protected from contamination during storage .'• � �> 7. Food r " 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 w_ 111101-1 7. w Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 3 1. Customer self-service food protected;individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 0. Proper cooking time and temperatures MIE t 01seti � 1 t eps ° 1. Proper reheating procedures for hot holding N 3. Nonfood contact surfaces clean EteGtrbtt rn7if#afk 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair ivy 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 eB. Approved and sufficient ventilation and lighting PP 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible a� 6. Compliance with shell stock regulations;tags/display 40, Proper use and storage of wiping cloths Compliance with Gulf oyster regulations F1es 1. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 42, Garbage and refuse properly disposed = oeFy " , 3. Toilet facilities clean,supplied,and maintained ___........r _.. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing _ ig��(Sc1 r'�fe�pttja�txt� `'� 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean { 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. ��- NOW- #{ @ Casa7. Signs posted;last inspection report available ', 2. Sewage/wastewater property disposed;toilet facility useable 48. Compliance with plan review requirements YertntrF 9. Facility operating with a valid health permit :;, 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received Byrritle: NO Eli Specialist: C1 Phone: L _ Page 1 af� EH016-23 {1st pg) 419112 J F000 PROGRAM 0111R