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041'"`• o SAN JOAQUIN COUNTY <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />W t <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />aq.,- ; -.a;P • Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: vvww.sjgov.org/ehd <br />�iFO¢ <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: r G, C <br />Date: / <br />Address: 3 run L 11 L <br />City: -T(c1 (X Zip Code: CSC z 76 <br />Owner/Operator: TrC4 T,1fOr G; ! h <br />,/� <br />/ r i � /143 4 fi o Telephone: rye/J� 5 4/.7 <br />J14 <br />Program Element: Program Record: <br />2 13 '1Inspection Type: 4 <br />SB180 Posted es ❑ No Permit Posted 444es ❑ No <br />Re -Inspection on or After: <br />IN = In Compliance N/O = Not Observed NIA = Not Applicable COS = Corrected on-site MAJ = Major Violation OUT = Not in Compliance <br />See reverse side for code sections and general requirements that correspond to each violation listed below. <br />Ma"or violations pose a threat to public health and must be corrected immediatel . may warrant closure of the food facilit <br />= Demonstration of knowledge' <br />n+nJ our cos <br />-Non-compliance <br />- "'___ upernsion our. <br />1. Demonstration of knowledge; food safety certificate <br />24. Person In Charge is present and perforins duties <br />JULU,--- Em o ee H a th and_Hy_giene <br />p Y.� <br />_ Personal Cleanliness. <br />25. Personal cleanliness and hair restraints <br />2. Communicable disease; reporting, restrictions & exclusions <br />No discharge from eyes, nose, or mouth; no open wounds <br />General Food Safety Requirements: <br />26. Approved thawing methods used <br />Proper eating, tasting, drinking, or tobacco use <br />Preventing Contamination by Hands "_ <br />5. Hands clean and properly washed; proper glove use <br />7. Food protected from contamination during storage <br />28. Washing fruits and vegetables before use <br />06. <br />Handwashing facilities supplied and accessible <br />29. Toxic substances properly identified, stored, and used <br />im a d' -Temper t re Relationship <br />17. Proper hot and cold holding temperatures <br />ood StoragelDisplay/Servic <br />30. Food storage; food storage containers labeled <br />8. Proper use of time as a public health control <br />31. Customer self-service food protected; individual utensils provided <br />9. Proper cooling methods <br />32. Food properly labeled and honestly presented <br />10. Proper cooking time and temperatures <br />33. Nonfood contact surfaces clean <br />11. Proper reheating procedures for hot holding <br />taminam <br />34. Warewashing facilities maintained; test strips available <br />1 35. Equipmentlutensils approved; installed; clean; good repair <br />12. No re -service of returned food <br />JI <br />13. Food free from contamination and adulteration <br />36. Equipment, utensils and linens: storage and use <br />14. Food contact surface cleaned and sanitized/warewashing procedures <br />37. Vending machines maintained <br />-� �:,, <br />odt romr0 .d --ource <br />38. Approved and sufficient ventilation and lighting <br />15. Food obtained from approved source <br />39. Thermometers provided, accurate, and easily visible <br />6. Compliance with shell stock regulations; tags/display <br />40. Proper use and storage of wiping cloths <br />Compliance with Gulf oyster regulations <br />Coriformance With Approved Procedures <br />8. Compliance with HACCP plan or variance conditions <br />41. Plumbing maintained; proper back flow prevention 1 <br />42. Garbage and refuse properly disposed <br />Consumer Advisory f' <br />3. Toilet facilities clean, supplied, and maintained <br />19. Advisory provided for raw or undercooked food <br />44. Premises; personal/cleaning items; vermin -proofing <br />Highly- ti eiPopulations <br />20. Prohibited foods not offered at high risk facilities <br />p ermanentFood:F <br />45. Floors, walls and ceiling are maintained and kept clean <br />o ater <br />- - -- - <br />21. Hot and cold potable water available. <br />6. No living or sleeping quarters inside facility <br />- e <br />47. Signs posted; last inspection report available <br />48. Compliance with plan review requirements <br />L�Jq:-g[dDN4StQpjs osa <br />22. Sewage/wastewater properly disposed; toilet facility useable <br />er <br />9. Facility operating with a valid health permit <br />,AW3. No rodents, in , birds or animals inside facility <br />50. Impoundment <br />51. Permit Suspension <br />Received By/Title: f <br />Ikoec --17 A, - <br />EH Specialist: <br />Phone: 4/6 (i.� /6� Page 1 of C <br />EHD 16-23 (1st pg) 419/12 FOOD PROGRAM OIR <br />