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otct4tlly .o SAN JOAQUIN COUNTY X ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 41,Tym SNS J �Cy� Date: /0_Z�.G Address: I ro '51" City: 7R" Zip Code: 9 6-s Owner/Operator: k q t-, P16-d-1 55 4- )1, Telephone: O� - Program Element: 2 Program Record: Rcn.5-Z 7 v8 Inspection Type:CJ 12 Biu yE SB180 Posted Yes No Permit Posted Yes o 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 wo w� Demonstration of Knowlealge OUT cos Supervision our X 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints rEE 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 Preventing ConUmAh ation by Hands 27. Food protected from contamination during storage K 5. 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 Time and Temperabus ROVionsitip Food Storage/Display/Service X 7. 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 rovided X 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment!Utensils/Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protecti m From Contarpiratioa 34. Warewashing facilities maintained;test strips available �C 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair x 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use X 14 Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Ftrod'€�P01tApWpvod,.5 `- -' 38. Approved and sufficient ventilation and lighting y=. 15. Food obtained from approved source ;3 39. Thermometers provided,accurate,and easily visible ±�,16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths7. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consume[Advisory 43. Toilet facilities clean,supplied,and maintained '19. Advisory provided for raw or undercooked food 44. Premises,personal/cleaning items;vermin-proofing FlighlySCept!phs, Permanent Food Facilities X 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. Compliance and Enforcement Liquid Wasile Disposal 47. Signs posted;last inspection report available }� 22. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 23. No rodents,insects,birds or animals ins' facility 50. Impoundment 51. Permit Suspension Received By/Title: 1 l EH Specialist: Phone: (, r n!Y Page 1 of EHD16-23 (lstpg) 11/06/08 l ) FOOD PROGRAM IR