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SAN JOAQUIN COUNT ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd 4CiFORe� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: b 5 Z -7 Date: 3 _ JS Address: r1 / C r n AlL. City: "�r G \ Zip Code: !J 5} 7, Owner/Operator: b ) C,X q 0 ('A 1 L 6 Telephone: X/3 1 700 Program Element: 161 c Program Record: S er 1 16 e- Inspection Type: �, AV B180 Posted es No Permit Posted Yes o) 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 Cose a threat to publ' health and must be corrected immediate/ . Non-compliance may warrant closure of the food facility v sro ? R � tion tioi Know>i aerr cos pery RO 1. Demonstration of knowledge;food safety certificate , 24. Person In Charge is present and performs duties vSce^ F\ V - a Emp1C+ 1e _. $tid}lygtert#! \j� w 61, s - d �'if3�r1@ •g,.a` Vr X21 . Communicable disease;reporting,restrictions 8 exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds ii ttisaiet+;a 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 ffimF, 4,01. ,y- v 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 0. Proper cooking time and temperatures �' £qtt `> Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 24_ 34. Warewashing facilities maintained;test strips available w- ffl 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 4. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained NA 38. Approved and sufficient ventilation and lighting -15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible _fI6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations I My ` ormatfe+r Wi#h_ - 1. Plumbing maintained,proper back flow prevention i B. compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed R 1irilrw , 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing 1'P .HCdI�>b1 erm Prohibited foods not offered at high risk facilities "~_ 5. Floors,walls and ceiling are maintained and kept clean % ' taterCs � 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 777mom. Yerrrurt, '°W�5 7,77777, 77" 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received Bylritle: EH Specialist: Phone: Page 1 of V EHD 16-23 (tsl pg) 419/12 FOOD PROGRAM OIR