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SAN JOAQUIN COUNTY �O .CAG ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-8232 • "q..,s �...•;�• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd ; crFdeN FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: k (A-, Date: Z:2 51-9 Address: P C J C U Q lee City: -F�,ci C Zip Code: q 3 C C-) Owner/Operator: s J6 ILA (G Telephone: Program Element: K 2C) ProgramRecord: FgbS211Y Inspection Type: ROO jIS ; , 8180 Posted kYes 0 No -Permit Posted ;Yes ❑ No Re-Inspection on or After: IN=In Compliance NIO=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. Ma'or violations pose a threat to eublic,health and must be corrected immediate! . Non-com fiance ma warrant closure of the food facility ... 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties °�-:° teaiafts I _40 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints i No discharge from eyes,nose,or mouth;no open wounds enF' ei t=om �fW Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used re6dtif9111Irfazad mom- 7. Food protected from contamination during storage f c.X 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 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 10. Proper cooking time and temperatures f"gtll"ila@gi i ii-1S 1•itfens. h 11. Proper reheating procedures for hot holding ;,:.° 3. Nonfood contact surfaces clean PYut�et�tul,ft�ptri� rt�f1t3# m 4. Warewashing facilities maintained;test strips available Y 12. No re-service of returned food 5. Equipment/utensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14 Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained r -�� „ ep�Dt Erstfti A�pvQttiC _ 8. 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 l X 17. Compliance with Gulf oyster regulations ?#tysi _ actltt o - � _ �oiaftarm' aztre iNit�tA�lt�tl+�d�ticed�tc�� - 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed rtsErllfar ; 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises personal/cleaning items vermin-proofing € °° f ti h9 :SSE fxAufa7ftdzli Prratlieiat Food': 8ciltt ' ° . '. 'Vk I ° 0. Prohibited foods not offered at high risk facilities _` 5. Floors,walls and ceiling are maintained and kept clean teie$d1llfir o living or sleeping quarters inside facility 1.Hot and cold potable water available. ttde t frsr +E:merzt sa. ,m7 _) _ 7. Signs posted;last ins ectidn report available >t ::54 �2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 4'8TEf1 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension i' jr Received BylTftle: EH Specialist. Phone: Page 1 of Z EHD 1 E23 (1st pg) 4/9112 FOOD PROGRAM OIR I