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p�41!y SAN JOAQUIN COON,,, v :2 2 ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • �9�iFOPij�~• Telephone:(209) 468-3420 Fax:(209)464-0136 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Vk _ Address: !�1C4 ro 0 Date: , L1 I L 1� (; K City: / rcf C Zip Code: 7 5 3 7y Owner/Operator: q(1'1/S h 'SW d Telephone: Program Element: I Program Record: Inspection Type: �.�P 8180Posted Y No Permit Posted Ye 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. 11 Major violations Pose a threat to Eublic health and must be corrected immediate! . Non-corn fiance may warrant closure of the food facility .. v' _ " '�, 1. Demonstration of knowledge;food safety certificate 24. Person In Charge"is present and performs duties W Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used a 7. Food protected from contamination during storage ti Hands clean and property washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided Proper cooling methods 2. Food property labeled and honestly presented 10. Proper cooking time and temperatures " yqj'- F 1. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 4. 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 h ,",+ ;,' 38. Approved and sufficient ventilation and lighting iv 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tagstdisplay 40. Proper use and storage of wiping cloths . Compliance with Gulf oyster regulations 1. Plumbing maintained;proper back flow prevention 8. 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. Promises;personal/cleaning items;vermin-proofing rmal 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. 7. Signs posted;last inspection report available e 2. Sewage/wastewater property disposed;toilet facility useable 48. Compliance with plan review requirements V 9. Facility operating with a valid health permit 3. No rodents,insects,birds o animals inside facility 50, Impoundment 51. Permit Suspension Received By/Title: EH Specialist: /. Phone: r/- 7 Page 1 of EHD 16-23 list pg) Wlg .l FOODPROGRAMOIR