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,oPa .soG SAN JOAQUIN COUNT' �-+ ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.siclov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 1' / ckt-ke- Date: 1 - 21-/57 Address: _ Z1_/)- Address: 3 ZStk AvH r- Lh City: Zip Code: 9� d C1 Owner/Operator: oTelephone: to ILLcuZ�s . 4S/ Program Element: 6 Program Record: 0U 3 d Inspection Type: B180 Posted-;Yes No Permit Posted`=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 2ose a threat to eublic health and must be corrected immediatel . Non-compliance ma warrant closure of the food facility rxo wn, Defnonstration,of Knowledge +"' our as Supervisfbt~F' 1. Demonstration of knowledge;food safety certificate �'�` 24. Person In Charge is present and performs duties T Emjaioyee eatitti grid Hygiene #�ers+all Cisrllnes w - Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds G > rlttot-Sa#eijra it . Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used �� cAnti �g - m�,. .._.-.-�, ..�,.�R�...�.,_ m,.a� .•$ .-__. :--� ;�,a. ., __� ��z�. 7• Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use s Handwashing facilities supplied and accessible 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 9. Proper cooling methods 32. Food properly labeled and honestly presented - 10. Proper cooking time and temperaturesJ 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean a „" __ ritlli C a 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 �� OXitS>tt} »� 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible . Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations P##ySCaes COr itfTYr3anCe With Azures _� •,, „ 1. Plumbing maintained;proper back flow prevention pPo z Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Cc�tsurner A+d>rasxy r x as 77<,777 , 43. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food44. Premises;personal/cleaning items;vermin-proofing .. .` egt►tyStrscep#ible�upulaticns i,E PermanentfozdFactltites 0. Prohibited foods not offered at high risk facilities 45, Floors,walls and ceiling are maintained and kept clean Water fHot „ 6. No living or sleeping quarters inside facility es 1.Hot and cold potable water available. lz3iyfort en# 10000� 7. Signs posted;last inspection report availableWN 1 40W �- � 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: Ilk-Sp ecia I i st: L Phone: Page 1 of EHD 16-23 (1st pg) 419/12 FOOD PROGRAM OIR