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o�Quf" SAN JOAQUIN COUNT ya ENVIRONMENTAL HEALTH DEPARTMENT X 1868 East Hazelton Avenue, Stockton, CA 95205-6232 ,. �P Telephone: (209) 468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd R�;;tb FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: elal7_� Date: f i Address: Ila City: Zip Code: Owner/Operator: v�// zn „/ Telephone: Program Element: yPr gram Record: Inspection Type: IS 8180 Posted Yes No Permit Poste Yes ffo 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 Bublic health and must be corrected immediate)r. Non-compliance may warrant closure of the food facility i ? :,�� r c nstrattort:_at Knowledge y � fitN, t3UT Co-1 i $u�tCfviS101t Utrf, 1. Demonstration of knowledge;food safety certificate _ �� 24. Person In Charge is present and performs duties _.: Employeekh and Hygiene ...: Personal Cleaoitness Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds ON "i ;_ G'lai ftyFije{t3S. 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 X :. N Ig., ��C`�'a�� a�.. � 't�#�}' �)i � � � �� ..�OQC1a►"# .: �.� �5p�� 8t'., � ��„�m� (x. 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 8. 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 - y 10. Proper cooking time and temperatures �� aqui8aa3• , 11. Proper reheating procedures for hot holding 33- Nonfood contact surfaces clean 1FCDttT O Dt7Ia}i>�8>~t 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 t „,-r- pidn.__x" 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 17. Compliance with Gulf oyster regulations p� �� Pyca7 dal, rrr►ance With Ap""„", , _ ��iAi@Sp 1. Plumbing maintained;proper back flow prevention =55E,8, Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing ; IYuacPa�puia#unsPermane% actc!Factht�es �a� F A,111 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. �t�tllJ3ilaJtC�'r Alf �Or,L^a�i#�J1t r. 1If _ 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements RAM- Yernucf _ �= rz" "w 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside fact)" 0. Impoundment 51. Permit Suspension Received By/Title. 4 IC EH Specialist: Phone: YO Page 1 of END 16-23 (1st pg) 4/9/12 J FOOD PROGRAM OIR