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SAN JOAQUIN COUNTY 30� .CdG F. ?.� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 r... Y- ;P• Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sogov.org/ehd iibW' 4(j FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: cU02's Date: 125/ (Z Address: -3-2-W 6 MU,n S� City: 5tur� Zip Code: G�"c [L•lu! Telephone: Owner/Operator: �Pd �Q 42- r�," t�"f3 Program Element: PrograY Record: Inspection Type: (AA-hv fZ B180 Posted Yes ❑ Rermit Posted Yes f Re-inspection on or After: IN=In Compliance NIO=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. Ma"or violations pose a threat to eublic health and must be corrected immediate! Non-com fiance ma warrant closure of the food facility AL w rv$�1dit3 e .µ -- e e.1 Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties HE Communicable disease;reporting,restrictions R exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds c�:=;'.yy>' Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 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 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 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean :..,._.. •° .red:>,> ,��;: �� a. .. "°, �; y�:; hing facilities strips available 34 Warewas iGties maintained;test 12. No re-service of returned food 35. Equipment/utensils approved;installed;dean;good repair 13. Food tree from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitizedlwarewashing procedures 37. Vending machines maintained m��.;w..............e 3 . Approved and sufficient ventilation and lighting a 1115. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16, Compliance with shell stock regulations;tagsldisplay 40. Proper use and storage of wiping Goths 17. Compliance with Gulf oyster regulations „:....:.,.v a.........,D -. ....;.. . .,:,° ;,v...:............. ... •,"•�•" ,;�..: .6�...m...,.. v,,. 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained 19, Advisory provided for raw or undercooked food 44, Premises;persona llcleaning items;vermin-proofing 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean vd .,.m_... a y ,= y _9.5 N >. �°_•„ -°°>. o living or sleeping quarters inside facility 1. Hot and cold potable water available. r rr .Ammq° 7. Signs posted;last inspection report available .�„ 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements yy y, �;'' r 49. Facility operating with a valid health permit No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: Phone: _ Page 1 of 2 EHD 1623 (1 sl pg) 419112 FOOD PROGRAM CIR