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SAN JOAQUIN COUN y� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd tikoR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: ` a Date: y_t0-1s i Address: 27-1 0 nini CA�c.b City: V f„0 f a n Zip Code: p .-0 Owner/Operator: TD Ylri ,� ` O_11�� Telephone: �_i67_9-727 Program Element: 16 23 Program Record: PP P,6t b i5 i G Inspection Type: (J kLe- IS 8180 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 eose a threat to ublic health and must be corrected immediately. Non-corn liance may warrant closure of the food facili 1'tY0 WA � � 1E10Tt pt IC139Wf@CiB baa 4¢ir COSqtr rY `} y x a 4, ISO 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties ` EM V091 and Hygrene a� i�at Li :eal3lines _ r Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or month;no open wounds '10. ✓':z" 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 Fay. .T. �'�.•i eq? 15.K .a a.�a . W�%«..,�" '}}j��L v'^_ �,a -e A^"�� ..�. 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 � ,- ,/ 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean v �`� �,` �.�..� 1~tfittt�."O1Tt8� _'°' 34. Warewashing facilities maintained;test strips available V, 1 12. No re-service of returned food ` 35. Equipment/utensils approved;installed;clean;good repair 0/ 4 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 . tidl my, 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 = 11yS t � Y irnance Wrth,Ap _ _ 1. Plumbing maintained;proper back flow prevention ✓18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed maRm, 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food � a 4. Premises;personal/cleaning items;vermin-proofing ��q L Perma HCIilt1 S T .,, .�. ,'_w .em . ._.,,. _. ✓ 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean t✓ 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. `\ ,.� � 6tet y 7. Signs posted;last inspection report available 1/ 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements , F Vermrrl =m 9. Facility operating with a valid health permit - w '• ✓ 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title. r EH Speciali t: Q� &" Phone: 3_.*7 le) Page 1 of EHD 16-23 (1sl pg) 4/9/12 U FOOD PROGRAM OIR