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"r C� SAN JOAQUIN COU�') q ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.siaov.ora/ehd �lFaR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility. -4- C v Y0-1^ Date: Address: i City: Zip Code: 1 Owner/Operator , � Telephone:z- .� Program Eleme t: G i Program Record: Inspection Type: F-10 L4 B180 Post Yes ❑ No Permit Posted es ❑ No Re-Inspection on or After: IN=In Compliance WO=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. MaSor violations pose a threat to public health and must be corrected immediate! . Non-com liance mawarrant closure of the food facility trr.twos tom.: 8ri1Xlr�lfEt tY�llttl!Vl �t� �� ' ice: _ __ irit�5a ' 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties i Etlapiayee, iea[t#i, 1at,� est nalsali ~ - Communicable disease;reporting,restrictions&exclusions m 2 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds i �� fgdd ttfttteptg� _. i Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used h f>tSlteTlijgt °t ( q jgls mmm m 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 s flrrte end:T Mute i islalttklj': y.;...; Asia sl 5tfa a i gam.. 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled E . 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 ryr w 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean W � ° 34. Warewashing facilities maintained;test strips available Prut�cfron,�rom f�bit;atrttt � 12. No re-service of returned food i` 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 �= �,;� R 38. Approved and sufficient ventilation and lighting m 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 17. Compliance with Gulf oyster regulations C6nQCtrin_ �Nla _,. ..:.,... tdu ,...:.,=s __...... ..m- 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed ipDgttr�k€v�sbi [; 3. Toilet facilities clean,supplied,and maintained 1W L2 i9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing y � . LtSQt pt ble t1 8 1 t3tatter t9iy(i aCllit�4�$M �� 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean ga . 1fVatt�L3tfil9r�I 6. No living or sleeping quarters inside facility �. a ...u_.. a I.Hot and cold potable water available. Em+AtxlMttk1#t Liquid Ojes�l. " 7. Signs posted;last inspection report available 2. sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension Received BylTitle .T U EH specialist: Phone: C?^ O � Page 1 of b FOOD PROGRAM EHQ1&23 (1stpg) 4/9112 I