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SAN JOAQUIN COUP ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.siQov.orq/ehd L%FOS! FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 64-db t_cXS Date: t 4 2 Address: (,I,l O 3 L YnO rG_pL0k City: 6 t c-K-fon Zip Code: el�v21 2 Owner/Operator: 61A � , 'I {J(i, Telephone: 96 eo-3 lLfo Program Element: 2 Program Record: I?O cv 2(0 ll2-01 Inspection Type: � ' 8180 Postedes) No Permit Posted es No Re-Inspection on or After: SP_Q- O. .-0- IN=In Compliance N/O=Not Observed NIA=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-com fiance ma warrant closure of the food facili !N I-JVAt Demonstration of Knowledge - ray.{ cur cos Supervision-: .... : 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness j Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No 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;#?y 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 Time an 'd. emperature Relationship � r� �u Food Storoge4Dissplay/Service 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 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipmen#'t tltenslls 1 linens �( 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean - rotection From Contamination- 34. Warewashing facilities maintained;test strips available x 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair Al Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures L 37. Vending machines maintained Food Frorri Approved-Source 38. Approved and sufficient ventilation and lighting 7� X15. 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 l( 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory I, 3. Toilet facilities clean,supplied,and maintained w 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations PermanentFood Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 6. No living or sleeping quarters inside facility Coen Mance and stforeement ' 1.Hot and cold potable water available. p 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 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: /zr,. i Phone: ,L /' g ,- 3 Page 1 of L EHD 16-23 (1sI pg) 4/9112 c A FOOD PROGRAM OIR