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oaa"t"• SAN JOAQUIN COUNTY 'a ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd L�FOR FOOD PROGRAM OFFICIAL INSPECTION REPORT 7 Name of Facility: W G1 r e y 3 U Date: S- 3 43 Address: 9 �l _, I City: I r `A � Zip Code: 9,T3S3 ;76 I S Owner/Operator: W G r ee n cc m Telephone: Program Element: Program Record: Inspection Type: SB180 Posted ❑Yes 9 Permit Posted es ❑ No Re-inspection on or After: 1. 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 e o st io o S�pervtsio 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties p oe W and Hygiene %3. . Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds ne c.11 Eood SafeDOMMIUMM ✓k5Hands roper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used e cia r ation_by Hinds 7. Food protected from contamination during storage clean and properly washed;proper glove use 28. Washing fruits and vegetables before use E0.6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used im a d:Temperature Relationship d S 10 11071 17. 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 10. Proper cooking time and temperatures 04guipmegy 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination: 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use ✓14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained rom Appro- 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 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations ce With,Appro M. 41. Plumbing maintained;proper back flow prevention Fol18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed ' Go sumer Advisory 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing { V ll Highly Suscesonrm ptible Populations = Peanenf Food Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water/,Hot Water _ 6. No living or sleeping quarters inside facility 21.Hot and cold potable water available. Compliancae�and Enforce LigU_ as�p> al 7. Signs posted;last inspection report available 023. 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements e i 9. Facility operating with a valid health permit No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: Ir s 1 S EH Specialist: Phone: J� / f, Y Page 1 of EHD 16-23(1st pg) 419112 77 tv FOOD PROGRAM OIR