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SAN JOAQUIN COUNT"- ENVIRONMENTAL HEALTH ❑E4TMENT F 1868 East Hazelton Avenue, Stockton, CA 95205-6232 } Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.siaoV.orQ/eFtd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facifity: 0ay- Date: ��g Address: L(044 . , 1 Y,.e mz v L City: .0 _IV� Zip Code: Owner/Operator: vOL anT `J Telephone: Program Element: kply Program Record: P R O 6 2 Inspection Type: t� "4i VFW,W Posted Yes No Permit Posted Yes No Re-inspection on or After: IN=In Compliance N10=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 cose a threat to Eublic health and must be corrected immediately. )Yon-corn liance mm warrant closure of the food facilityf 6 7#A tttrla rffs DSN4 pervis " 1. demonstration of knowledge;food safety certificate 24. Person!n Charge is present and performs duties _ ITIS Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used rotected from contamination Burin stars e ~ P 9 9 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 WXh. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control r 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 -. i - '' -.,� 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean " p ' 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils 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 sanitizedlwarewashing procedures 37. Vending machines maintained NOW-_- •.wish ft _ � v e. ., B. Approved and sufficient ventilation and tfghting '^ ` 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stack regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations $ ' 1. Plumbing maintained;proper back flow prevention _ 8. Compliance with HACCP plan or variance conditions < 2. Garbage and refuse properlydisposed : a 3. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 44. Premises;personalicleaning items;vermin-proofing _ nsS _ swam erm8 piD 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility 1.Hof and cold a _ _ potable water available. p 4 - m 7. Signsposted:last inspection report available 2. sewagelwastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements .r 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility Impoundment 51. Permit Suspension Received Bylritle: EH Specialist: Phone: �/ Page t of l EHD 1623 (1st pg) 419112 l FOOD PROGRW OIR it i a --