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SAN JOAQUIN COU Y ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siciov.orq/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: le_ C 6 C Date: /1/1;fie Address: City: Zip Code: 3 5C b i'V Wool Owner/Operator: C-C-5 Telephone: Program Element: (p 3 r Program Record: 0 5 o Lilt! Inspection Type: ,y1/ i V141 SB180 Posted Yes No Permit Posted Yes No Re-Inspection on or After: 1 2- J /1, 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 so N/A Demonstration of Knowledge MA. OUT COS Supervision OUT 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 3. No discharge from eyes, nose, or mouth; no open wounds I General Food Safety Requirements 14. Proper eating, tasting, drinking, or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage 5. Hands clean and properly washed; proper glove use 28. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified, stored, and used Time and Temperature Relationship , Food Storage/Display/Service k. 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 / Utensils! Linens ` ,11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean r Protection From Contamination 34. Warewashing facilities maintained; test strips available , 12. No re-service of returned food ----t 35. Equipment/utensils approved; installed; clean; good repair 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 114. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting .,, 15. Food obtained from approved source 39. Thermometers provided, accurate, and easily visible ' ....1 ,J 6. Compliance with shell stock regulations; tags/display 40. Proper use and storage of wiping cloths ,17. Compliance with Gulf oyster regulations I Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained; proper back flow prevention ,18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed e 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 Permanent Food Facilities 20. Prohibited foods not offered at high risk facilities 1 45. Floors, walls and ceiling are maintained and kept clean Water ! Hot Water 46. No living or sleeping quarters inside facility 21. Hot and cold potable water available jpliance and Enforcement Liquid Waste Disposal f 47. Signs posted; last inspection report available \ 22. Sewage/wastewater properly disposed: toilet facility useable 1 1 48. Compliance with plan review requirements Vermin k 49. Facility operating with a valid health permit 1 23. No rodents, insects, birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: i EH Specialist: Page 1 of n7c--- Phone: , -r- L. q „ .t D I, , , L EHD 16-23 (1st pg) 4/9/1 FOOD PROGRAM OTR