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SAN JOAQUIN COUN" ENVIRONMENTAL HEALTH DEPARTMENT 1868 East HazeIton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siqov.orcilehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: sA.e IN , owrr ti 5 * .1 VI N tog ) 4" Date: Address: 4 -kh SA--- City: ‘A Dlite (51-0 Zip Code: ci 6vo Owner/Operator: 01411 0 E\ On CO '', Telephonecpb., .104 - 12..)0( Program Elemen • ..7) Program Record: Inspection Type: rt/Ott111- SB180 Posted Y No Permit Posted Yes C) 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 facility in A Demonstration of Knowledge 15.1.43 i OUT COS , Supervision 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 3. No discharge from eyes, nose, or mouth; no open wounds 4.b. General Food Safety Requirements . Proper eating, tasting, drinking, or tobacco use 26. Approved thawing methods used , MI / 27. Food protected from contamination during storage -. Hands clean and properly washed; proper glove use 28. Washing fruits and vegetables before use A . Handwashing facilities supplied and accessible 29. Toxic substances properly identified, stored, and used 4.lime , i _lationship fo / . Proper hot and cold holding temperatures 30. Food storage; food storage containers labeled ' : 31. Customer self-service food protected; individual utensils provided ./ a. Proper cooling methods 32. Food properly labeled and honestly presented / Proper cooking time and temperatures 1, \i'1/4.' N ' Equipment !: Utensils /Linens, Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean .;.. -444: , -115m , . . . _Av. -Iv 34. Warewashing facilities maintained; test strips available 7 12. No re-service of retumed food 35. Equipment/utensils 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 .,,Food, From ApprovedSource,....,,, 38. Approved and sufficient ventilation and lighting 7 •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 , ... Physical facilities - 41. Plumbing maintained; proper back flow prevention Conformance With Approved Procedures (18. Compliance with HACCP plan or variance conditions / 42. 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 Susceptible Populations . 4. Facilities Perma , 0 , 20. Prohibited foods not offered at high risk facilities / 45. Floors, walls and ceiling are maintained and kept clean Water / Hot Watet 46. No living or sleeping quarters inside facility 1. Hot and cold potable water available. / Compliance and Enforcement Liq , 47. Signs posted; last inspection report available ,/ ./ 2, Sewage/wastewater properly disposed; toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents, insects, birds or animals inside facility 50. Impoundment Received By/Title: N 51. Permit Suspension EH Specialist 24_,.....)(...4.....1 Phone:Q 4, I . c ,i6i, _.-2.)4 4- 6 Page 1 of .... ._ END 16-23 (1s1pg) 4/9112 FOOD PROGRAM OIR