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oPqut"' SAN JOAQUIN COUN1 ?a ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.s'gov.org/ehd LfFOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: � } l LOf) S Date: Address: 9- O1 1 TO City: s� -hV 1 Zip Code: f��1 Owner/Operator: MG t �'11��a S m Telephone:p�G �1 1_ Program Element: S Program Record: ype:Inspection TV'I V r p YJ SB180 Posted ❑ es ❑ Permit Posted es ❑P Re-Inspection on or After: e- 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. Maio r violations pose a F public health and must be corrected immediately. Non-com liance ma warrant closure of the food facility r' tion of Krowledg MAJ our ,usonstration ofe:food safety certificate 24. Person In Charge is present and performs duties Health and Hygiene Personal Cleanliness Communicable dporting.restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge frose,or mouth;no open wounds General Food Safety Requirements 4. Proper eating,taking.or tobacco use 26. Approved thawing methods used riven#i (nation by Hands F7. 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 9. Toxic substances properly identified,stored,and used and Temperatu:,> unship 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 Equipment 1 Utensils 1 Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protec 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils approved;installed;dean;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 L.Food From Approved Source 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 Phys, onformance 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 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44.. Premises;personal/cleaning items;vermin-proofing IMEW Highly Susceptible Populations Permanent Food Facilities 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 11. Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 22 Sewagelwastewatei properly disposed:toilet facility useable 8. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit .2,1 No rodents,insects birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: 4 EH Specialist: Phone: ,C , G n /j Page 1 of (1k 51EHD 16.23(1st pg) 4/9/k2 v FOOD PROGRAM OIR