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SAN JOAQUIN COUNTY 'a ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �q.; „ ;o • Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd L�FOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: ,) ,G n U u � _-,r) Date: 3 Address: ITS' 1 Jar S+- 41(";3 City: i y Cl Zip Code: C(�sZ aL Owner/Operator: (Q /' i Me f"-5 Telephone: �Q �✓_ 99 y` Program Element: iq Program Record: 2 $ Z f Inspection Type: SB180 Posted es ❑ No Permit Posted ITr'Yes ❑ 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 `iN. wo NA - Demonstration of Knowledge - - MA otir cos 'Supervision __,._ - - - ' c'�T 1. Demonstration of knowledge;food safety certificate y' ', 24. Person In Charge is present and performs duties mbl�oVeeHealtrd,�Hyg3ene -_ a stinal Cleanliness es M2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 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 7. Food protected from contamination during storage Pr Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship H, g F od Stora elDis a /Servtc 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 7 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Con4ammation= 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipmentlutensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 7114. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food3From Approved Source , 38. Approved and sufficient ventilation and lighting 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 L 1-11- 17. Compliance with Gulf oyster regulations Sego FIT r p o 1. Plumbing maintained;proper back flow prevention 01 V 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Advisory 3. Toilet facilities clean,supplied,and maintained Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing �r>�., , Highly Susceptible Population Permanent Foo 5 ities 20. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 6. No living or sleeping quarters inside facility p. 21.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 22. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements e 9. Facility operating with a valid health permit 723. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit suspension [EH ceived By/Tine Speciali Phone: y6Y�/6 r Pagel of _ EHD 16-23 (1st pg) 4/9112 FOOD PROGRAM OR