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�P4k1" SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 c4 FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: \ ` C'-A , V Date: t0-2c?-IR Address: 2,A1 1 City: _rCnC Zip Code: q� Owner/Operator: Telephone: Program Element: Zai Program Record: 2 Q Inspection Type: ` 6180 Posted Yes No Permit Posted Yes No 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 pose a threat to public health and must be corrected immediately. Non compliance may warrant closure of the food faciilt It, me nx Demonstration of Knowledge nc, Supervision c n 1._.- safer food knowledge:Demonstration of certificate 24 Person In Charge is present and performsduties- 9 Y Employee Health and Hygiene Personal Cleanliness 2. Communicable disease. reportng, restrictions&exclusions 25 Personal cleonlinoss and hair estraints I ;s. No discharge from eyes,nose,or mouth;no open wounds _ _1 r General Food Safety Requirements ' Proper eating,tasting,drinking,or tobacco use _.. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage l I5_ Hands clean and properly washed:proper glove use 28. Washing fruits and vegetables before use I B. Handwashing facilities supplied and accessible 29. Toxic substances properly identifiedstored,and used Time and Temperature Relationship .Food Storage/Display/Service 'v 7. Pieper not 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 wersils provided Proper cooling methods 32. Food properly labeled and honestly presented . Proper cooking time and temperatures '; Equipment/Utensils/Linens 1. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available v. 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 111 4. Food contact surface cleaned and sanlYizerswarewashing procedures 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source '.. 39. Thermometers provided,accurate,and easily visible Lv1'6. Compliance with shell stock regulations;tags display 40. Proper use and storage of wiping cloths )t7. Compliance with Gulf oyster regulations Conformance With Approved Procedures'' 41. Plumbing maintained;proper back flow prevention '.18. Compliance with HACCP plan or vanance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advaory provided for rare or undercooked food - 44. Premises:personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food.Facilities "�1 0_ Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility 21. Not and cold potable water mailable. y Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 122. Sewage wastewater properly disposed,toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit '23. No rodents, insects,birds or animals inside facility 50. Impoundment At 51. Permit Suspension Received By/Title: :. , EH Specialist: -- Phone: '-i b(�V^� 3� -Pagel of OI^� EHD 1623 (1st pg) 4/9!12 FOOD PROGRAM OIR• 5