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SAN JOAQUIN COUK X ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 cq•..,;`,,.a�� Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:WWw.siQov.or_q L�FOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: TQ `n --, � Date: Address: 160 L{- P0.Gin►'Cr �1.� City: +O Ston Zip Code: 6:2-0 Owner/Operator: � aT 1av Telephone: ct(o ( Program Element: U07-4 -program Record: Q Ila Q CA 19 Inspection Type: v+i IS 8180 Posted es No Permit Posted Aes 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 eublic health and must be corrected immediatel . Non-corn liance may warrant closure of the food facility x� no'wn Demonstration of Knowledge tan.i our CJS Supervision ---- OUT 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds y a, General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Atlt�llttr � ►y glands 27. 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 a-• a � �� a zWK :row; a. .. �` O � ,. 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 ,., . . � .. �..�� 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean -44m c 34. W" arewashin facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair _400e 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 " � �pYCtE! 38. Approved and sufficient ventilation and lighting ^- PP 9 9 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 ; Physical Facilities Conformance With Approved Procedures1. 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 �9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing HighlySusceptible ?opulations Permanent Food Facilities Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean Water/Hot Water6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal, 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received Byrritle: EH Specialist: Phone: Page 1 of 3 EHD 16-23 (1st pg) 419112 FOOD PROGRAM OIR