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�opQ .coli SAN JOAQUIN COON ENVIRONMENTAL HEALTH DEPARTMENT fur 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.sioov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORTS>hn'� Name of Facility: DAVQ Wo o Date: _,fS Address: 2$ lY)Q City: 5 Zip Code: �1 p Owner/Operator: fl O I,l c-+'1 Telephone: Program Element: (o Zf p Program Record P R.. ! Z Inspection Type: 7�-Q SB180 Posted iPes No Permit Posted J�Yes No Re-Inspection on or After: 1 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 violationspose a threat to public health and must be corrected immediate) . Non-compliance may warrant closure of the food facility IN N; VA Demonstration of Knowledge __770 cos Supervision OUT t. Demonstration of knowledge;food safety certificate 11 ✓ 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 Food Safety,Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 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 and Temperature Relationship Food Stoi'age/DisplaylService 7. Proper hot and cold holding temperatures 1/ 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 Equipment f Utensils If Linens ✓ 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available Vv 12. No re-service of returned food 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 - Food From Approved Source +. < 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shelf stock regulations;tags/display 40. Proper use and storage of wiping cloths 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 43. Toilet facilities clean,supplied,and maintained t 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 f Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. £ompliance andE?�foreement ' Liquid Waste DisptaSal 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 ByfTit EH Specialist: Phone: n o I Page 1 of EHD 16-23 (Tl pg) 0112 r vin 7 ! O FOOD PROGRAM OIR