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SAN JOAQUIN COUV ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �a Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd q��FORa FOOD PROGRAM OFFICIAL INSPECTION REPORT 3 Name of Facility: le�L e 1 Date: I Address: &J � tt"o00 c] �Q City: ` / � Zip Code: 95207 Owner/Operator: I t+V� !L 5 Col/.0- _(Z_ G�T� Telephone: '473-1600 Program Element: /& Z ,!Program Record: 0 (�-7-7,3 Inspection Type: -;L»CT Ryulfi B180 Posted 14Yes 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 aose a threat to public health and must be corrected immediately. Non-corn /lance m2X warrant closure of the food facility �!!(?3AlD tVA5 \ �� `�' toll Off" 1A114 _ ` a AE33' 605 `.ae` '.�: 'e .,3AA,t 1. Demonstration of knowledge;food safety certificate FEAR' � 24 err - y/ g y � Person In Charge is present and performs duties a tl . . z� tithe",' ygtens ��' Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open woundsi W.. BfE'Jt Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used ,r, Oli#etftt 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 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 ? �Cttni"lrori�" 34. Warewashing facilities maintained;test strips available 12. No re-service of returned foody 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 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 17. Compliance with Gulf oyster regulations � 3 ,.- {, -�, fifmanceYYttt�,Ap '` 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed E�,` �� 3 MOM x, Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing 1rn {� 'Perm aFacifibs ,_ . , 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean � r waa- s Watery Mitt5 46. No living or sleeping quarters inside facility �w. 1.Hot and cold potable water available. �? ,. „ -- w . . 7. Signsposted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vernitt3 .. „- .x4� d 9. Facility operating with a valid health permit � 3. No rodents,insects,bird animals inside facility 50. Impoundment 51. Permit Suspension Received Byrri!�MT EH Specialist: OW LC OA17 /_h _ Phone: ?g I, Page 1 of EHD 16-23 (1st pg) 4/9112 t/� l FOOD PROGRAM 0IR