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'h U ` 1 0 SAN JOAQUIN COUNTY � 'a�Q goo �� z ? ENVIRONMENTAL HEALTH DEPARTMENT s 868 East Hazelton Avenue, Stockton, CA 95205-6232 `��, ..;i• Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:Alym.s' ov.or lehd {rFdxd , FOOD PROGRAM OFFICIAL INSPECTION REPORT Date: � Name of Facility: a City: Zip Code: ddress: Telephone: ;Is- 3 Ownerldperator: Program Element- ram Record: Inspection Type: [ Program B180 Posted Yes No Permit Poste Yes ❑ No Re-Inspection on or After: IN=In Compliance N10 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. iNa"or violations 1110 1!!a threat fo Public health and must be corrected immediate! . Non-corn !lance ma warrant closure of the food facilif wo ooCeciFM 'e _ . pision. 'est , a a 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties _ _ -� EmployeeiHealtndilH.yigien _ Personal Cleanliness: 2.` Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints Tv 3. No discharge from eyes,nose,or mouth;no open wounds Gene.,ahiFoodSafeQty,`Rquirements Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used i' Preveriting4Contamrna ion by.liands;z, 27. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use 29. Toxic substances properly 6. Handwashing facilities supplied and accessible identified,stored,and used aT,ime,a d'Temperat ur,Relationsliip . hF;oad�SfbragelDispl�ylServ�rCe A7.te-- -- - Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 8. 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 - ,.;_ �, EquipmenG'I lltensils,l"Linen 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean P.,roteet'on_F,• or m Conta,minaa_fonn ._� �r 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentfutensils 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 sanitizedlwarewashing procedures 37. Vending machines maintained _ Food l=rom;Appr Ved'Sout�cel., :�, > 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. Compliancewith Gulf oyster regulations _ P'.y,5ical,;Faahtiesjk_ _ Ti � A. 41. Plumbing maintained;proper back flow prevention C.onformanceaWh��Approved ProcedLres�� :�: 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed _ _ Consumer A�dv�ory�`=�, 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personallcleaning items;vermin-proofing - Permarfeni.F od FaciJlties• Iii hl :-Susde tible,�Po ulatrohs r ,. _P 5. Floors,walls and ceiling are maintained and kept clean 7 20. Prohibited foods not offered at high risk facilities l,Hdtater� _ ;_ � 6. No living or sleeping quarters inside facility e 1.Hot and cold potable water available. Comp_iance and,E nfn*cemennt � . . tea- Liqu d aste Disposal I � ___L; � 7. Signs posted;last inspection report available _ ��... X22. Sewagelwastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements Vgrmn:r _ " _ _ 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51, Permit Suspension Received By/Title: 1 EH Specialist: Phone: �f 3 Page 1 of ih b EHI)16-23 1st pg) 0112 F001)PROGRAM OIR