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SAN JOAQUIN COW ' ENVIRONMENTAL HEALTH DEPARTMENT 1868 East HazeIton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.orcilehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility:0111 1/1/044/1\-5ttk 4:1- • Date: i-/-7/ )5 Address: I 2-)0 WA. City: / Zip Code: 4 Owner/Operator: Telephone: I ) Program Element: Program RWi:c1: 6 c 2. cp s- Li 3 Inspection Type: f r r SB180 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 pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility iN 1 l*o I NM j Demonstration of Knowledge . FLI OUT COS ' , Supervision rhir y . .. . 1. Demonstration of knowledge; food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness 2. Communicable disease; reporting, restrictions & exclusions 25. Personal cleanliness and hair restraints 13. No discharge from eyes, nose, or mouth; no open wounds General Food Safety Requirements ( 4. Proper eating, tasting, drinking, or tobacco use 26. Approved thawing methods used : :--Preventing n rOr ° ,. . 27. Food protected from contamination during storage .)(t, 5. Hands clean and properly washed; proper glove use 28. Washing fruits and vegetables before use . Handwashing facilities supplied and accessible A 29. Toxic substances properly identified, stored, and used Time a t , fie Relationship .. ., _ ., 'V', ., . t.... * . , 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 x i . Proper cooling methods . 32 Food properly labeled and honestly presented , i Proper cooking time and temperatures t Utensils Equipment m U / Linens 11. Proper reheating procedures for hot holding ..,...\ Nonfood contact surfaces clean Protection From Contamina F iS 7,:. Warewashing facilities maintained; test strips available 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 r \ 14. Food contact surface cleaned and sanitized/warewashing procedures Vending machines maintained Food From Approved Source 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 s. - ti,Physical..facilities, Conformance With Approved Procedures 41. Plumbing maintained; proper back flow prevention \,:4, 18. Compltance with HACCF' plan or variance conditions Garbage and refuse properly disposed . consumer Advisory Toilet facilities clean, supplied, and maintained { , 19. Advisory provided for raw or undercooked food 44. Premises; personal/cleaning items; vermin-proofing Highly Susce ,**Atfl: tons Facilities ,N '(20. I Prohibited foods not offered at high risk facilities I 5. Floors, walls and ceiling are maintained and kept clean ' Water / Hot Water 6. No living or sleeping quarters inside facility Hot and cold potable water available. V Compllance and Enforcement Liquid Was Disposal 7. Signs posted; last inspection report available Sewage /wastewater properly disposed; toilet facility useable 48. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit 3. No rodents, insects, birds or animals inside facility Impoundment Permit Suspension Received By/Ti . EH Specialist: .....--- Phone:L11 (IX Page 1 of EFID 16-23 (1st pg) 4/9/12 FOOD PROGRAM OIR