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SAN JOAQUIN COLIN.-, ' ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 •04' �a Telephone: (209) 468-3420 Fax. (209)464-0138 Web:www.siaov.ora/ehd Uyd"1iN FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: r Date: I a - ddress: S City: bi n Zip Code'QS--&_00 wner/Operator: DO Telephone:�a_ Program Element: rogram Record! Inspection Type: e 8780 Posted �CYes No Permit Posted xYes No Re-Inspection on or After: IN=In Compliance WO=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 Public health and must be corrected inumediatelic Noncom liance may warrant closure of the food facility wuT cos Supervision our *1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present antl performs tluties Personal Cleanliness Communicable disease;reporting,restrictions 8 exclusion 25. Personal cleanliness and hair restraints No discharge from eyes,new,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 7. Food protected from contamination during storage 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 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 properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean Protection From Contamination 4. Warewashing facilities maintained;test strips available 12. No re service of returned food 5. Equipment/utensils approved;installed;clean;good repair 13. Food free from contamination and adulteration Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained Food From Approved Source 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 Conformance With Approved Procedures 41. Plumbing dtaintained:proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed f' Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46. 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 1. Permit Suspension Received By/Title: EH Specialist: -- -- Phone• _ Page 1 of of EHD1G23 (lstpg) 12/15/09 FOOD PROGRAM OIR