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SAN JOAQUIN COUNT *NVIRONMENTAL HEALTH DE TMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.siciov.org/ehd 4ipa'a FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: niv,%rI Date: 1114- Address: Id- Address: I G N, su-t4e)V! city: S n Zip Code: q9.202M Owner/Operator: DT Cof-+ Telephone: 60 7096fe(D Program Element: kko24. Program Record: (1c50}}1- Inspection Type: Ii rue- SB180 Posted ❑Yes LI 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. Ma'or violations pose a threat to pur61ic health and must be corrected immediately. Non-com liance may warrant closure of the food facility IN ` Demonstration of Kn" :' Supervision our 1. Demonstration of knowledge;fo)tl safety certificate 24. Person In Charge Is present and performs duties Employee Health and Hygiene Personal Cleanliness Communicabl4tasting, reporting,restrictions 8 exclusions 5. Personal cleanliness and hair restraints No discharge nose,or mouth;no open wounds General Food Safety Requirements Proper eating, inking,or tobacco use 6. Approved thawing methodsused _; :¢ ,..,�;, ,,: . . �ontamfnetionby Hands 7. Food protected from contamination during storage . Hands clean ay washetl:proper glove use 8. Washing fruits and vegetables before use Handwashing pplied and accessible 29. Toxic substances properly identified,stored,and used and Temperature RelationshipFood StoragelD3®Ptay/Serylee'' 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 temperatures yet 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test stops available j 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 .Food From Approved Source 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 Physical Facilities Confo �'roved Procedures 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory, 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities /120. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water!Hot Water 6. No living or sleeping quarters inside facility 21. Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 7. Signs posted;last inspection report available 22. Sewage wastewater properly disposed,toilet facility useable 8. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit 23. No rodents,insects,birds or animals inside facility 5o. Impoundment 1. Permit Suspension Received By/Title: 6L EH Specialist: Phone: �ll�9 A G 46 Page 1 of Z EHD 16-23 (1st pg) 419/2 VU FOOD PROGRAM OIR