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l a"'" SAN JOAQUIN COUN" jv N: X ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 . tea..., �;;�• Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd �rFoa FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: h n 5 to 4- rj 1 Date: t�_�IN 6 Address: 4O 2$2 (>cL l �^• ` �L City: 5-ho t�l�+0 n Zip Code: ' 0162417 Owner/Operator: )t''iYL Lp n r Telephone: 14? b53 9�1'lq h nJo Program Element: (p 2 5Ppdgram Record: p Q 0 ((e O-73J* Inspection Type: ,t4j 6180 Posted ytYes No Permit Posted Pes No Re-Inspection on or After: UJy4js 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 Cose a threat to public health and must be corrected immediately. Non-com fiance maX warrant closure of the food facili est. tv60 on of Knowledge fi 1 °ur cos pery i. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties 0`0 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds A `'xaief , . Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used pt t MI " � �� .-;.� 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use NIL V � ,6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used 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 I t/ 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean �, _ _ tYStrf'doi , F� 34. Warewashing facilities maintained;test strips available 12 No re-service of returned food '_ 35. Equipment/utensils a pproved;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 � 38. Approved and sufficient ventilation and lighting 5. Food obtained from approved sourcex 39. Thermometers provided,accurate,and easily visible .V1 6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths L1 7. Compliance with Gulf oyster regulations ` �'- �s o7rtiance�lUith_ „ � 1. Plumbing maintained;proper back flow prevention ,..-°° kh 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed �M , � e 3. Toilet facilities clean,supplied,and maintained fil 1W. 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing -;. $ ; p z7 Derma br( 0. Prohibited foods not offered at high risk facilities I F M 5. Floors,walls and ceiling are maintained and kept clean �. _�� �,: Wateera __ � 6. No living or sleeping quarters inside facility k 1.Hot and cold potable water available. W ' 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements °� � � • ,,, 'pri Yern�n , �. � -�`"� ,�,µms„ � 9. Facility operating with a valid health perrnit 3. No rodent ' sects,4& nimals inside facility 50. Impoundment 51. Permit Suspension Received BylTit : r EH Specialist: Phone: Page 1 of Z I C1J -'2S 1 EHD 16.23 (1st pg) 419/12 FOOD PROGRAM OR