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ag�utN F SAN JOAQUIN COUN ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 {��o app'• Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.s' mor /ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Pd : � �yrl F Date: � r Y 1�� ",, f, City: (� � Zip Code: P K �i '�r J Telephone: nt: Program Record: '� Inspection Type: _ ; ❑Yes o Permit Posted p Yes ❑ No Re-Inspection on or After: 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. Ma'or violations ose a threat to ublic health and must be corrected immediate! . Non-corn Hance ma warrant closure of the food faci!! € 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties., e atdr . . Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints p�. No discharge from eyes,nose,or mouth;no open wounds " i. . Proper eating,tasting,drinking,or tobacco use i 6. Approved thawing methods used �_. 7. Food protected from contamination during storage 1 !ireY # CtN It11Jii3it #x, S -`' Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used ry Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 8. 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 ? $ t #tI - CR$ 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean _ � 4. Warewashing facilities maintained;test strips available tear[? Cdt t9tl n .. 12. No re-service of returned food ME, 1 36. Equipmentlutensils approved;installed;clean;good repair :a 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 8. Approved and sufficient ventilation and lighting iy = 15-Food obtained from approved source " 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths p yregulations 17. Compliance with Gulf oyster � iAlrtRFtit1ur 1. Plumbing maintained;proper back flow prevention Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed gtggttrtle6Af" a "' 3. Toilet facilities clean,supplied,and maintained �5 e ' Pp s 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing fgsrike F0 P a�6tts ` .. °'y €t�tl f=obd aciities 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean 11 �:,,<, ... .. . . ....... �;,'°" �� F� _�;: A 6. No living or sleeping quarters inside facility 1.Hot and cold otable water available. p ttpeitjsflAYf~enitant Mai t, ari3lllaste iia ry" 7. Signs posted;last inspection report available ._ .. m. ,.... 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: Phone: Page 1 of EHE 16-23 (1st pg) 419112 + "`L :; FOOD PROGRAM OR