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o44UIN• SAN JOAQUIN COUNTY a ENVIRONMENTAL HEALTH DEPARTMENT N: X ` • 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sigov.org/ehd 4CjFORta FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: UJ S 4-o p Date: dI 1 f +- tv 5,4, City: 'I'. Zip Code: 95 .3 ;7,6 Owner/Operator: n C 14 C i 0 u-5 } ra/1 I -J n c. Telephone: Program Element: 16.2-%,l Program Record: Inspection Type: S13180 Posted WYes ❑ No Permit Posted UNes ❑ 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. M 'or violations ose a threat to public health and must be corrected immediate/ . Non-compliance may warrant closure of the food facility r Demonstration of Knowledge o=u e'er Supervision 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Clean/es Jr2ommunicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints o discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 7. Food protected from contamination during storage - 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used I;-7F Time and Tern a ood S or geDisplay Sery c V 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled LLProperuse of time as a public health control 31. Customer self-service food protected;individual utensils provided oper cooling methods 32. Food properly labeled and honestly presented oper cooking time and temperatures Egwpmgnt/Utensils/Linens oper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available .= 12. No re-service of returned food 35. Equipmentlutensils 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 d From Approved:S_ourc 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths Compliance with Gulf oyster regulations Physical Facilities-. Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention lei8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed - `Consumer Advisory 43. Toilet facilities clean,supplied,and maintained V 19. Advisory provided for raw or undercooked food . Premises;personal/cleaning items;vermin-proofing ighly Susceptible Populations = erman_ent Food Facilities` 10 J 20. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean lip'ater/sHot Water 6. No living or sleeping quarters inside facility - Hot .` �F 1.Hot and cold potable water available. WiLiquid Waste Disposal 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements e: 9. Facility operating with a valid health permit W3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title,,- 1 S EH Specialist: Phone: akk.2 lb'f- Page 1 of EH 16-23(1st pg) 4/9/12 / FOOD PROGRAM OR