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Q��utn. SAN JOAQUIN COUNTY ; a ENVIRONMENTAL HEALTH DEPARTMENT Z. 1868 East Hazelton Avenue, Stockton, CA 95205-6232 ' • r,• -...;� Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www.sogov.org/ehd 4Lr Fi)R� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 0 S Date:.," Address: �� t- City: Zip Code: OwnerlOperator: �- 1 t� �J l 1 Telephone: Program Element: y7� Program Record: (� (� Inspection Type:' 1Le 8180 Poskedes ❑ Rermit Posted es ❑1 Re-Inspection on or After::j IN=In Compliance N10=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. y Major violations eose a threat to public health and must be corrected immediate! . Non-compliance met warrant closure of the food facilit rY M 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties ar W Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints] No 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 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 ,e 7. 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 �000 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean . "fia,6, r qt 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair Na.13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitizedlwarewashing procedures 37. Vending machines maintained . . ,�,�e. ................:. .. 38. Approved and sufficient ventilation and lighting Z LOS. 15. Food obtained from approved source ;i- 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tagstdisplay 40. Proper use and storage of wiping cloths.l. 17. Com liancewithGulfo sterre ulations *` P Y 9 `y .,., °,';: ;:�,.�,m... a "�°...,w.,v , fir. r :y� �? ,: 1. Plumbing maintained;proper backflow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed ;; ;.rs e"' 3. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing �. . _I®m fto_ --' 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean MkBot �.. . .. ✓::.;,: Y:. 6. No living or sleeping quarters inside facility ...".e..".. ...................::.°:.;��:®ate ®�..,.,....;..:.... 1.Hot and cold potable water available. 7. Signsposted;last inspection repo available 2. Sewagetwastewater properly disposed;toilet facility useable L 1 1 48. Compliance with plan review requirements eve ° " 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment ;l 51, Permit Suspension Received By/Titj ? 1 i EH Specialist: Phone:94A �f;, age 1 of EHD 1623{1st pg) 419! L `"l K-1 J d FOOD PROGRAM OIR