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°tam foo SAN JOAQUIN COUR ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd ��FOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: ..� Date: I / Address: vt �,/ City: Zip Code: UG'l Owner/Opera or: / Telephoner Program Element: ° Program Record: Inspection Type: 8180 Posted IYes No Permit Posted es No Re-Inspection on or After: IN=1n 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 ose a threat to aublic health and must be corrected immediate!f. Non-corn liance mgy warrant closure of the food facility itot�of Kno `;� pervis � 5,4 1. Demonstration of knowledge;food safety certificate r,` 24. Person In Charge is present and performs duties . ..\ ;;Enipoyee " t�eat)lines: Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds fiitt�ce a r.. Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used ttinp27. Food protected from contamination during storage IN Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use S41Handwashin facilities supplied and accessible 9. Toxic substances properly identified,stored,and used `: 9 PP� P P Y� 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 8. 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*tl 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Ftortailffnt �,m 34. Warewashin9 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 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained xff'E-W& Eli ij flY 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 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 oyster regulations _ t7nance Ylhth Ap ;; „ ., ,, 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 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing *Kko. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean fAlater �2n ° 6. No living or sleeping quarters inside facility ., 1.Hot and cold potable water available. r ttC af9 ��'�'��;. �� ;� s�� _ 7. Signs posted;last inspection report available 2. Sewage/wastewater property disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit 43. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: 7 Phone: Page 1 of EHD 16-23 (1st pg) 4/9/ FOOD PROGRAM OR