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oR+a`'!"• c SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • o-0.:- a c • Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd �fFOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Ira u o P Date: Address: ' -C) 104 S� City: i r�rC Zip Code: 953.>7c Owner/Operator: I/ h 6';r, S.•r C J A0 i'ci Telephone: 7/32--Spy y Program Element: L \ Program Rec d: 1 Inspection Type: SB180 Posted es ❑ go Permit Posted 094es ❑ 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 pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility - = - �p, .. Demonstration of Knowledge o' 3"uperVisionim 1. Demonstration of knowledge;food safety certificate ® 24. Person In Charge is present and performs duties E p ee+ ealth.and hlyg ne a sonal Cleanliness i2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used tmg Contamination by Hand 7. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use 0E6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used im and Temperature Relationship ood StoragADi'isp ay/Service 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 9. Proper cooling methods 32. Food properly labeled and honestly presented 1 . Proper cooking time and temperatures quipmentt/-Utensils/Linen 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean o con o W"0.2=110311500 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair ViNE113. 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 -Food-Fro pp o A u c 38. 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 #7pllance with Gulf oyster regulations Physical Facility Conformance With approved Procedures; 1. Plumbing maintained;proper back flow prevention nce with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Advisory 3. Toilet facilities clean,supplied,and maintained provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Hi' hly Suscepti-ble,Populations &,P pent Food Facilities MrTO. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean ElEwlater/Hot Water 46. No living or sleeping quarters inside facility �21.Hot and cold potable water available. Liquid Waste Disposal 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements e 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: jy'� �. 6 � Page 1 of 2 t-rl -7 EHD 16-23(1st pg) 419/12 FOOD PROGRAM OIR