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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 �lFO4 FOOD PROGRAM OFFICIAL INSPECTION REPORT i Name of Facility: ��;U 5 --T-40Date: _ Address: /„ )'1'1 1 _ City: . L Zip Code: Owner/Operator: `f' Y- -^ a Y z- l.J Telephone: Program Element: 'L Program Record: Inspection Type: (3180 Posted Wes ❑ No Permit Posted Yes 0 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. Major violations pose a threat to public health and must be corrected immediatel . Non-com fiance ma warrant closure of the food facility 5 1. Demonstration of knowledge;food safety certificate N 24. Person In Charge is present and performs duties T 17 1 _ - . communicable disease;reporting,restrictions 8 exclusions 215. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds etalE�. l Efiitett& Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used n "`"" 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 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 11. 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 J 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained NON Foodtlt jEtS ttt 8. Approved and sufficient ventilation and lighting 15. Food obtained from approved source9. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations �aditres; _ Cfprr318nci 41. Plumbing maintained;proper back flow preventionLA 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed mei3. Toilet facilities clean,supplied,and maintained pp L,.- 4119- Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing 9„ , ;, � " ....-. ...................._. _ .. T� 0. 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 table water available. tit18t3p#9 fP? r" brtt i f� _ ._... t4 itRtt �N f 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements - $��kdNr�fli"� �� _ � 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension I Received Byfritle: EH Specialist: /1 I /J ,, `„I ]�', Phone: ` �y Page 1 of EHD 16-23 (1st pg) 419112 �t/l/��y�'� V v+'1�► col J b FOOD PROGRAM OIR