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a" r" SAN JOAQUIN COUNT � o ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd �/koa FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: L4 )C:L0_ 5 t Date: �_ YYl ar c_e_-4- X-4-15 Address: -,772_33 run dCAn Y10.k City: (5,-0 C*--t-a n Zip Code: 9 2O 7 Owner/Operator: Volmall.,z I r0K Telephone: Program Element: l$ Program Record: Pfi 0151-760830 Inspection Type: C.] nom, IS 6180 Posted$-Yes No Permit Posted Yes 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 Cose a threat to ublic health and must be corrected immediate!'. Non-compliance maX warrant closure of the food facili nv r�ro wk . itStf #lolt,of ICnOwlBdge ' a ziur dos ti�itPerir#L� € s ,. ... .r,« ... .. _._ .- Demonstration of knowledge;food safety certificate24. Person In Charge is present and performs duties fmpto+ and Hygiene' < x #'ersorii Ciear:liness s Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds_14 . Proper eating,tasting,drinking,or tobacco use x 6. Approved thawing methods used h35 . � DatEil�tt " � "'° � 7. 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 �, -.. F. tt ot3 3p F- i�. 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 -Equs ; w 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Warewashing facilities maintained;test strips available 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 4. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained r 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;tags/display 40. Proper use and storage of wiping cloths fi 11- 17. Compliance with Gulf oyster regulations � � P aL Cs � _ �Guiftilt7tapCehYd}1. �. �, 1. Plumbing maintained;proper back flow prevention ' 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed MM _ w 3 Toilet facilities clean,supplied,and maintained a. pp � . Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing �` � .�, < u.,-. sr`- -� z.; . .. .W �� • ''Aerma eta! Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean ��`_,,,• ��,�� ,Waf:er�i:lo't,, ,-, ; ��`,a��„��,�'�,�•""� 6. No living or sleeping quarters inside facility : 1.Hot and cold potable water available. � 83� - w � a.. t m 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements .'.. Verrrun J � � 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. impoundment 51. Permit Suspension Received By/Tit EH Specialist: ` r Phone: ) S.3_ 0 Page 1 of 1 92V EHD 16-23 (1st pg) 4/9112 FOOD PROGRAM OIR