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°Paul"' SAN JOAQUIN COUNT ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 :P Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.orq/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: .e1 S! -0 '�)L Q 1l3J2 Date: 2M il�- Address: Z,sf-� S , C u)` vf f_„m CA City: �Y_TUn' Zip Code: qu(O Owner/Operator: ""Wo (;1022922 TTelephone: Program Element: A021kProgram Record-. Inspection Type: 8180 Posted Yes No Permit Posted =o 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. Ma"or violations pose a threat to ublic health and must be corrected immediately. Non-corn /lance ma warrant closure of the food facility �a wo raa . �._ Demonstration of Knowledge Aaa our coy r Supervls� Yfi a� � ., ..�• 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints i . No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requireme>tlhs Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used �L7. Food protected from contamination during storage Amt - ��- p 9 9 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 ^r 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 l 1 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 34. Warewashing facilities maintained;test strips available 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 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source fir. 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 { _k,,Physteal aCtllt les Conformance With Approved_Procedures _. 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susce #ibfe Po .._ e g y p fsuiiitions tsermal� . ' 0. Prohibited foods not offered at high risk facilities -5. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. _l.„� rt Liquid Waste,Disposal__ 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements N� VErt1uE1 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received Byrritle: m/' EH Specialist: hl'10Phone: „ ./ '!4 �i /� ( Page 1 of 7, EHD 16-23 (1st pg) 4/9t FOOD PROGRAM 0111R