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SAN JOAQUIN COUNT 4. ENVIRONMENTAL HEALTH DEPARTMENT to: .. X 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �;•.,. •-.�;;P Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd �fppR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: I IS I S ,A C r }j ..W A UL Date: -1 2 1� Address: U W.}. 6 ro o t A.r e City: Tr c, Zip Code: 9S C/, Owner/Operator: r Telephone: C. h ��t 13 S � Uri s .� c Program Element: C Io Program Record: 5 .7 2�r `( Inspection Type: RC Vi It•1i IS8180 Posted Yes No Permit Posted es 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 pose a threat to ublic health and must be corrected immediatel . Non-corn liance maX warrant closure of the food facili ante ru° ruA � 2 ? emtdttStrl�ton;of KnoMr1.@cfg8' ttiaa atrr `rosupervtsicf �,,.•.�� sem, m__ �. Demonstration of knowledge;food safety certificate �� 24. Person In Charge is present and performs duties ... �. fojee .i`tEmp ,1e ` '. �.�...`.��..y_ .... .. anlinesard Hygiene Communicable disease;reporting,restrictions&exclusions \ 25. Personal cleanliness and hair restraints �� fir .> E No discharge from eyes,nose,or mouth;no open wounds , n` kcal Ft>HDt1=Sa#e `. a Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used xAife8tigAlAmiru� 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 b ��,., tieDrsh?p v �.. '"`r ^- rii;.� ` ��' .«a. .u.'"�}a��TKar.}� `.• 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 quips xeISfSr - ' 1. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair UP 13. F od 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 T,. 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 11 7. Compliance with Gulf oyster regulations "777, .;_ YS 7. :. ` OrgtrrlAnCe Wilh APpro.^� A 8itleS` ''; 1. Plumbing maintained;proper back flow prevention Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained x, PP 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing -7 10110 e a �Y Perm aneoocSmatltbs 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean - _ '. r . "`- YYeter : a 6. No living or sleeping quarters inside facility max. . 1.Hot and cold potable water available. ,yam., ° Cial�ce a • tom':' 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements a ' ki 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: C,..1'Y(, EH Specialist: Phone: 4/6 - ;A, Page 1 of EHD 16-23 (1st pg) 419112 FOOD PROGRAM OIR