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Ctbkd rno' 9_ SAN JOAQUIN COUN- -r-ues �-� LNVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 .. Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.orq/ehd �-iFpR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: S Coo I :dcDa Date: z_2t -1-05 Address: E 43 lA3 :'re✓ Bort + 5-+ City: S+-0 -hon Zip Code: al 520 3 Owner/Operator: I Q -e_ � 14 neu d cx-4t,L- E' Telephone: Lt(oO_'1473 Program Element: I 2I PY15gram Record: Q 40 O - Inspection Type: U]i rl-- SB180 PostedYes No Permit Posted Yes 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. Major violations ose a threat to eublic health and must be corrected immediate/ . Non-compliance may warrant closure of the food facilit rxo rua �� Demons#raticrn of Knowledge » OUT "cos $uperslon: alit 1. Demonstration of knowledge;food safety certificateK 24. Person in Charge is resent and performs duties 9 y 9 P .; ` Entplt?yee • 1tA i6il Hygiet a PerSi)nat Cleanliness "` ` Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds � General Euod�Sa#etyF3�q�tiii:rnents 777 Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used �tbpntam�r t e •- 7. 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 T#fne anc Tem erafx�re Re}abonsfti O[1t� f8 /�CP►f, r ;. p� P '�_.. h! t i-11 I 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 9. Proper cooling methods 32. Food properly labeled and honestly presented r ; 10. Proper cooking time and temperatures � n, Equ> e1 (s 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean , - 'hFro COritaJrtitaa w ;" 34. Warewashing facilities maintained;test strips available U." 12- No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair <` J1 Food free from contamination and adulteration 1 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. vending machines maintained s- s sptp138. Approved and sufficient ventilation and lighting 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 17. Compliance with Gulf oyster regulations � : .Physf6ai'factes '- . rrnanCe With,Ap a ,:, ` m 1. Plumbing maintained;proper back flow prevention Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed l+8tr6bry _ - e 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food K&D 1 44. Premises;personal/cleaning items;vermin-proofing Permanfginar #Factl�bes y 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.Hot and cold potable water available. � . V x s $ !!t W>aSte Di m w z-_ - 7. Signs posted;last inspection report available / t2. 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 By/Title EH Specialist: -' -�- . -Phone: _ j Page 1 of Z /� EHD 16.23 (1st pg) 4/9/12 FOOD PROGRAM OIR