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SAN JOAQUIN COUNTY �o�°cAG Z� t-NVIRONMENTAL HEALTH DEPAH WENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • .. �;;P• Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.orq/ehd tiF6w FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Azi v Date: r f Address: City: Zip Code: v, ,L,_ _ Owner/Operator: Telephone. Program Element: Program Record: Q Inspection Type: IS8180 Poste Yes No Permit Posted Ves 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 eose a threat to ublic health and must be corrected immediatel . Non-corn liance mpy warrant closure of the food facilittit run i `� .,�. s ez nur"a _ tipervisil _ Vii- Fm�sttss#rafton of KttwdR . 1. Demonstration of knowledge;food safety certificated �; 24. Person In Charge is present and performs duties mptoyeeand flygten _ ;Personal Cleanliness.. ealils d �� ,� 2. Communicable disease;reporting,restrictions&exclusions N 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds :. Ge> r l F000 Sof eiy eq>t r nients 4. Proper eating,tasting,drinking,or tobacco use M 26. Approved thawing methods used "URIdf 1$C9tn60 H �< ,, k27. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use r 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 �Ft"bm'�`d lnR 3 34. Warewashing facilities maintained;test strips available �. . �. .. k- ._ w.> _ 12. No re-service of returned food y'° 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 " Faod,itrntitti > _ 38. Approved and sufficient ventilation and lighting 1.5. 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 � E"INscas . r x Mm 1. Plumbing maintained;proper back flow prevention �s •' ... mance W+th,Ap ... .,... �„,. "�> � ..� 9 P P 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained �:f<< . 9. Advisory provided for raw or undercooked food ,- 4. Premises;personal/cleaning items;vermin-proofing Fx _ t itt;F�Dd Fac _ z Permane lid/ 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean Wafer " g 6. No livi �• ng or sleeping quarters inside facility _... 1. M. Hot and cold potable water available. gGErBTi ; ' tea Q� p .. Will\` tud Waste L1t1ik 7. Signs posted;last inspection report available 9 P P P 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermtn „r_ R -- 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 0. Impoundment 51. Permit Suspension Received By/Title: }� EH Specialist: ` ✓� Phone: _P 1_ Page 1 of EHD 16-23(1st pg) 4/3/12 FOOD PROGRAM OIR