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SAN JOAQUIN COUNT H: X ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd Crl=pst FOOD PROGRAM OFFICIAL INSPECTION DEPORT �T-PSS ca Name of Facility: Cil rn se S JQ O b 1 e. Date: c�_ ? _16 Address: Liq 5 D u -i;/v C, AV �/1`�,L City: 6,-0�t-vi n 9 � Zip Code: 57 � Owner/Operator: ► Telephone: (472-1895 472!lg95 Program Element: 11:01-5 Program Record: P R Inspection Type: u r t SB180 Posted es 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. Ma"or violations i2ose a threat to eublic health and must be corrected immediate/ . Non-corn fiance may warrant closure of the food fact "'Demonstration of Knowledge: ' MALI ouT cos Supervision 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness . Communicable disease; reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Fond Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination;ay Hands 27. Food protected from contamination during storage U. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances property identified,stored,and used Time and Temperature Relationship ; pint 7. 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 Proper cooking time and temperatures - � Equipment .Utensils t Linetls 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Conta'mrnation', 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair il�i 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 -`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 77777- Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed Consumer Advisory " 3. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing -Highly Susceptible Populations WNW ^I 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. �„ Omp[iat168 a4i, riiorcement s Liquid Waste Disposal - 7. 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: jj�� -_ C /wl Phone: qr53 -72 Page 1 of EHD 16-23 (1st pg) 4/9/12 �X 6 FOOD PROGRAM OIR