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SAN JOAQUIN COUNT tNVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.si-gov.org/ehd �'JFOaa FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: rpt �``C ) (o I -1 Ice Date: r2/1/157 Address: L30 I0 ,S, 1 bCV_CI 6 City: S C f- Zip Code: j�,� I VCS 1�- Owner/Operator: , f C�� cl r�_C . Telephone: AGS _-3 22� Program Element: Program Record t Inspection Type: 1�{�' R e 8180 Posted L Yes No Permit Posted Ye No Re-Inspection on or After: 0 r IN=In Cbrnl5liancp 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 aose a threat to eubfic health and must be corrected immediatel . Non-compliance maX warrant closure of the food facility 1N tNA \� '\ n$traitOrt.-af Knowid 4r Ol1f COSrY1S� : t 1. Demonstration of knowledge;food safety certificates 24. Person In Charge is present and performs duties Emp1o� . yee#ie th and 3ygiene x, Person tie Ii Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds G Ft�odSa#e 9 Y P a�s 4. Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used � n`" , ems $ oh4ma "� 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use l Handwashing facilities supplied and accessible y3 29. Toxic substances properly identified,stored,and used .; 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 Eur ettE t7t8i1$if 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 34. warewashing facilities maintained;test strips available 12. No re-service of returned food >` 35. Equipment/utensils approved;installed;clean;good repair 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 � aodk , t _,, 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 3. 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 rttnCe lNith \ftt , 1. Plumbing maintained;proper back flow prevention r � ,. �' 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed a. trrh4dbx 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing _'. iPermatser># oodFactl>#�esw W,, _ .. . .- k,. 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean / : ;- •� 6. No living or sleeping quarters inside facility ' ' M 1.Hot and cold potable water available. �lfa3r � ° 7. Signs posted;last inspection ? us-,- n report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit rE3. No roden ects,birds or animals inside facility 50. Impoundment J P - 51. Permit Suspension Received By/Title: C - EH Specialist: Phone: o ) 12, , ,� Page 1 of :1 EHD 16-23 (1 st pg) 4//1. FOOD PROGRAM OIR