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SAN JOAQUIN COUNTi ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �qt/Foal;a Telephone: (209) 468-3420 Fax:(209)464-0138 Web:yyyyy iooy.or0/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 1GJI) f i *q1 Date: 2-12- Address: . 2-Address: 2 (, W.r 1. ( r C, I ne City: �G is Zip Code: S- Owner/Operator: ,u Q d G�h a 61 o 1� L o �/' C Telephone: Qil- Program Element: U Program Record: (r Inspection Type: .) f 8180 Posted a No Permit Posted Jy No Re-Inspection on or After: IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected onsite 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 public health and must be corrected immediate/ . Noncom fiance may warrant closure of the food facility 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties ^.`=.. s r.. . .�. _ a, I x: Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints discharge from eyes,nose,or mouth;no open wounds ''?^�`�: �,., Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 7. Food protected from contamination during storage 15 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 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 t:Egq WE ,M 1. Proper reheating procedures for hot holding 31 Nonfood contact surfaces clean 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils 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 sanitizedrwarewashing procedures 37. Vending machines maintained 8. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliants with shell stock regulations;tags/disptay 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations " r__ - _ ..,....__ �' 1. Plumbing maintained;proper back Sow prevention . Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed - 43. Toilet facilities clean,supplied,and maintained Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing . Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. 47. Signs posted;last inspection report available 2. Sewagetwastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 49. Facility operating with a valid health permit i No rodents,insects,birds or animals inside facility 1 % Impoundment 1. Permit Suspension Received EH Specialist: Phone: l//all Pace 1 of J 6 EHD 16-23 list pg) 41W12 FOOD PROGRAM OIR