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a"r" SAN �JOAQUIN COUNT- 'oP, .......co tNVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd 'trfoe FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Ca t r C�1- �&Ofz Date: Address: rt /�gOp� City: � _},cry Zip Code: G 520,q u Owner/Operator: icCT J 1 -'-Irqb (��ss t F�f ^ Telephone:9 1 _ 4P 2-3 Program Elem I(kol A17- Program Record: (�� Inspection Type: " _ IS 8180 Poste Ye No Permit Posted Yes No Re-Inspection on or After: IN=In Compliance N/O=Not Observed NIA=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 ose a threat to eublic health and must be corrected immediately. Non-compliance may warrant closure of the food facility r xzDemonstration of Knowledge IT Cos Supervisions 1. Demonstration of knowledge;food safety certificate { ( 24_ Person in Charge is present and performs duties IN Employee Health and Hygiene Personal Cleanliness 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 ia. Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination;by Hands_,, 7. Food protected from contamination during storage 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 ane! Temperature Retatjbctship \ ^' Food Storageli3isplaytServicv, i re d ¢' 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 honestiv presented v-. 10. Proper cooking time and temperaturesquipmettt}UtensilstLinens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 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 j 14. Food contact surface cleaned and sanitized/wa rewash i rig procedures 37. Vending machines maintained Foo Ousowe 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 x , Conformance With Approved Procedures 41. Piumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained J. l -5 ..-...._._ 1 : i1 Ad..v�i ory pre✓ided for raw or undercooked food ��; 44. Premises;persn„nal/cleaning items: Highly Susceptible Populations Permanent Food Facilities �,o 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. Compliance and Enforcement Liquid Waste Disposei 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: _..-- - EH Specialist: Phone: n !'i/i I r1t1 Page 1 of Z EHD 16-23 (tsl pg) 4/9/12 D� V vl 1 I FOOD PROGRAM OIR