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PQu=" SAN JOAQUIN COUNTY ,o.�.�oG ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �q.:: �;;p• Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sigov.org/eh �/FOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: i Z 'G -M G Date: i ddress: 1�2(„ � - � � ,�. City: �� Zip Code: Owner/Operator: �`�t \ �-� Telephone: Program Element: 1 ►"`oA Program Record: Inspection Type: (AA„ l Tf SB180 Posted es ❑ No Permit Posted []Yes o Re-Inspection on or After: LLJ 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. Ma"or violationspose a threat to public health and must be corrected immediately. Non-compliance Tay warrant closure of the food facility N N10 NVA Demonstration of Knowledge p #' ouWmal Su ervision 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Em oyee_ ealth and'Hygiene. Personal•Cleanliness q-��e, Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds en -ral Food SafetyRequirements. Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used tinting Co Qtamiation by Hands 7. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Ti a.d a era ure Relationship _ ood StoragelDispfa e 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 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 1. 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 foodT 35. Equipmentlutensils 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 App o d Sou c 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 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations o ma o 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Adviso 3. Toilet facilities clean,supplied,and maintained ,,19. Advisory provided for raw or undercooked food . Premises;personallcleaning items;vermin-proofing Highly Su ceptible Popular ood Foci t e 01 F22. rohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean ate a e 6. No living or sleeping quarters inside facility ot and cold potable water available. e 0 7. Signs posted;last inspection report available ewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements 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: EH Specialist: Phone: Page 1 Of EHD 16-23 (1st pg) 4l9/2U FOOD PROGRAM OIR