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SAN JOAQUIN COUNT ?� ENVIRONMENTAL HEALTH DEPARTMENT N: X 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �a•. <a Telephone:(209) 468-3420 Fax: (209) 464-0138 Web:www.sigov.orq/ehd L�FORt� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: / c; J .} O r V , Date: 12, Address: 5 jil; W, .\ �It vV `h ly 3o City: � t Zip Code: 75 3 7L Owner/Operator: J C 1 \ r� 4 Telephone: a Program Element: � Prografrn Record: Inspection Type: IS 8180 Posted VIVes No Permit Posted es 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 Cose a threat to ublic health and must be corrected immediately. Non-comefiance mag warrant closure of the food facility flUT CD5 _ r Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties .; -i•, a s iu' ah M' „. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds =;maysii1,, Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used � Ytfi�Ct vCilJlBtfi7. Food protected from contamination Burin storage P 9 9 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 .. ,- 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 10. Proper cooking time and temperatures £t�uk„ 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean dtSfrfl:G>4 rb 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food '"" 35. Equipment/utensils approved;installed;clean;good repair a3 13. 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 �•.x ,. _--...s� ., 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 17. Compliance with Gulf oyster regulations AIR n ; 1. Plumbing maintained;proper back flow prevention OR 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed ilk J4 a, d, •; 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food4. Premises;personal/cleaning items;vermin-proofing &E 0. Prohibited foods not offered at high risk facilities 45, Floors,walls and ceiling are maintained and kept clean :, !II►ater 6. No living or sleeping quarters inside facility mss, g P 9 q tY 1.Hot and cold potable water available. 1Cr, 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements VertntM, Fr 9. Facility operating with a valid health permit G_ #2 3. No rodents,insects,birds or animals inside facility so. Impoundment 51- Permit Suspension Received By/Title: EH Specialist: Phone: Ji� !b ri Pagel of -2 END 16-23 (1st pg) 4/9112 �,/ ! FOOD PROGRAM OIR