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q°tN SAN JOAQUIN COUNTY Q` ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �.. _ iP• Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sjgov.orgk d q�iFORa FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: r> u b G Z c Ar Date: ddress: 11 J r U L��h Sy City: I r 4 Zip Code: q] 3 71, Owner/Operator: I `I Telephone: �3 71 Program Element: f(a 1S Program Record: 5266c/3 Inspection Type: SB180 Posted D Yes ❑ No Permit Posted VYes ❑ 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 facilit - - . o r 'cos -. ` Supervision N Nuo ri/A Demonstration of Knowledge your ✓1. Demonstration of knowledge;food safety certificate i 24. Person In Charge is present and performs duties fe a so al Cleanliness Employee HealEd Hygiene _ ._ ,/OW Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints VI 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 n a 27. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use ✓ 6. Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used im a dfTempe_t-'re Relationship ood o a elQi p a. a ce 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 0. Proper cooking time and temperatures quipment,!_Utensils/Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination'; 34. Warewashing facilities maintained;test strips available ✓ 1 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair ,/00113. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures V" 37. Vending machines maintained od o ppro .rerd 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 V11 7. Compliance with Gulf oyster regulations t wt Conformance With Approved Proced u e 41. Plumbing maintained;proper back flow prevention 121 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Cao sumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly'-Susceptible Populations Permanent Food Faci t e 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water-/Hot Water 46. No living or sleeping quarters inside facility 21.Hot and cold potable water available. Compl!ance and Enforcemen Liquid Waste Disposal' = 7. Signs posted;last inspection report available 22. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements e9. Facility operating with a valid health permit 23. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: n 6 EH Specialist: _ Pone: (/6 .J/ v Page 1 of EHD 16-23 (1st pg) 4/9/12 a FOOD PROGRAM OIR