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SAN JOAQUIN COUP- 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 FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: U)q_P_ we'"n 5 Date: t4_3-15 Address: IL W,,l F6r_ 1 � \IN 0. City: 'StC4�,+„a n 2 Zip Code: Q,5 DY Owner/Operator:: 5 A � Telephone: q y/-.'L No Program Element: (A 1i Program Record: P(2-0 I(p Q Inspection Type: ,) B180 Posted >,-Yes No Permit Posted nYes 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 2ose a threat to Eublic health and must be corrected immediatel . Non-compliance may warrant closure of the food facilit iy WO VA Demonstration of Knowledge MA_, 00 ern, Supervision j ci 1. Demonstration of knowledge,food safety certificate 24. Person In Charge is present and perforins duties Employee Health and Hygiene Personal Cleanliness . Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints ��- 3. No discharge from eyes,nose,or mouth;no open wound} I 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 f6. Handwashing facilities supplied and accessible 2.9. Toxic substances properly identified,stored,and used Time and Temperature Relationship Food Storage/Display/Service 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 £ u1 1?lt# llt�rtsifs Proper cooking time and temperatures �� q P � � 1= L006. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean NKA Ko1»C`G ,tY .,�. �,��_� 34. Warewashing facilities maintained;test strips available 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 4. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food From Approved Source 3B. 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 7. Compliance with Gulf oyster regulationsf3�rSlCateS Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions - 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible PopulationsPerma»ett#Food Factltfes t 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean �/ Water/Hot Water 46. No living or sleeping quarters inside facility _TT21.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available i i2. Sewage/wastewater e/wastewater Pro erl disposed:toilet facility useable 48. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit 3. No rodents irds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: VV � Phone: q1:5_3_'? q Page 1 of EHD 16-23 (1st pg) 4/9/12 1 V FOOD PROGRAM OIR