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SAN JOAQUIN COUNT, 0:1.1y ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.siclov.org/ehd �/FpR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 0 �1 .1 t F _,� r rad Y Date: Address: '2 1.1,) Ciw* UNI 11 . � � City: f6aG Zip Code: Gr �f Owner/Operator:��lN 1 - \_(o 1�,w Telephone: 1 Program Element: M 0 CUProgram Record: Q!�3 7 Inspection Type: B180 Posted Ye No Permit Posted Yes No Re-Inspection on or After: IN=In Compliance N/O=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. Mai violations pose a threat to eubfic health and must be corrected immediate! . Non-com liance mpy warrant closure of the food facility ti ne x-a Demonstration,of KnowledgeCOS Supervision o '1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness Communicable disease,reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds 1 General Food Safety Requirements t% Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage �. Hands clean and property washed:proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship Food Storage/Display/Service 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 Equipment,/Utensils/Linens �: 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available 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 1/f,7. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approyed Procedures 41. Plumbing maintained:proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 119- Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items:vermin-proofing Permanentfood Facilities Highly Susceptible Populations , 0- Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. TIT Compliance and Enforcement �. _ Liquid Wash Dispcfsaf- 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit l% 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title; .,f-wi_r. EH Specialist: Phone: (� /�� Page 1 of L/'J EHD 16-23 (1sl pg) 4/9/12 FOOD PROGRAM OIR