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°Pa, •�A� SAN JOAQUIN COUNT'^
<br /> ENVIRONMENTAL HEALTH DEPARTMENT
<br /> 186.8 East Hazelton Avenue, Stockton, CA 95205-6232
<br /> �'•. T �� Telephone:(209) 468-3420 Fax:(209)464-0138 Web:wwwsicov.orp/ehd
<br /> a�f<st4�
<br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT
<br /> Name of Facility: 61n S C-)�-+ Date: 3�rS
<br /> Address: C, City: C•MAL� Zip Code: ��
<br /> Owner/Operator. C` J Telephone: G--oz)(
<br /> Program Element; I �� Pro ram Record: 2 rj Inspection Type: (telNa
<br /> 8180 Postedes No Permit Posted Yes o 1 Re-Inspection on or After:
<br /> IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance
<br /> See reverse side for code sections and general requirements that correspond to each violation listed below.
<br /> Wor violations pose a threat to Eublic health and must be corrected immediately. Non-corn fiance ma warrant closure of the food facility
<br /> 13eina s anon"'it owledge "' =Mugs "a F `' ---_- ii'penrrsrb 'f` � T
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<br /> 1. Demonstration of knowledge;food safety certificate ?My 24. Person In Charge is present and performs duties
<br /> ?i5r• .
<br /> `�"s,Y4'-'�••�c• '�,3 -»s:`i4s k ,-:"''1Fn" -.-•sr'.+ei'rng.�g�3'-��.�C 4_.'.x a' `a.`- d '�-,�•f'ti ..,,�...���--....:� y ���• ��-, r� r-'�,k`M -. ^t::.u.
<br /> :� =�`�• ,.Emplo.ee ea`tiharrd�yg:eft e�'z �'��, � _,. : �. - •.,��`�� "��.rry.Persoraat�_Cleantiness��-'� .�y� xi�'� "F
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<br /> Communicable disease;re ortin ,restrictions&exclusions 5. Personal cleanliness and hair restraints
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<br /> r Na discharge from eyes,.nose,or mouth;no open woundsGeneraifFood_Saety�-.equiferatenis �--,, s.
<br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods~used
<br /> •.sr:.- _._ .�rr?°�.��t n.-....._....._..fie. .e-:s:�x•=.N.Srs•C�'sr.s's.„^_ <;!:"•s•,a�� - i-'
<br /> . =-x -- rev+snti;hg Contarntnatiorp �rfagds q,r�` 7. Food protected from contamination during storage
<br /> Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use
<br /> 1. ••- Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used
<br /> MINOR, -r• ssc^ 3' } -rT. - i..;'--r - acc."^S- .^'::ti.-�':-.:.y�...- -'_=::' •qi
<br /> r » 3me deinperaPre3eta�onstttp ;-; iy � lo�dStora9e3Ts�1a Vt_/Serui�e �-
<br /> Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled
<br /> Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided
<br /> Proper cooling methods 32. Food properly labeled and honestly presented
<br /> 10. Proper cooking time and temperatures `�'x '- r trfir a"x" --
<br /> P 9 p :7 - �EquiIS ent,l Uxe sits linens "
<br /> -oll Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean
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<br /> � afewCfit4m~G6taminf�hon - 34. Warewashin facilities maintained;test strips available
<br /> x R - 9 P
<br /> 12. No re-service of returned food 35. E ui mentlutensils
<br /> q p approved;installed;clean;good repair
<br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use
<br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained
<br /> . t ' - CiY'D �v 'SDu a s,_tii5y ,
<br /> �.�; ._.�,��.��.., �,#;F�-,tea _ r __,_r�r •p�� �,;,� 4c_ ��r � -; 38. Approved and sufficient ventilation and lighting
<br /> 15. Food obtained from approved source 9. Thermometers rovided„accurate,and east) visible
<br /> PP P Y
<br /> 16. Compliance with shell,stock regulations;tags/display 40. Proper use and storage of wiping cloths
<br /> 17. Compliance with Gulf oyster regulations _ '� �f?h caltfa lites"Y r z
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<br /> toriib?mance WithprovedrW,rure`s _ � r _ 1. Plumbing maintained;proper back flow prevention
<br /> - ..3r-" -:•,c.•c:rc:Y- •,f... i
<br /> B. Compliance with HACCP plan or variance conditions W 2. Garbage and refuse properly disposed
<br /> 5bg'., . a-;s a � Toilet facilities clean,supplied,and maintained
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<br /> .Advisory provided for raw or undercooked foou 4. P
<br /> d remises;personal/cleaning items;vermin-proofing
<br /> L� _.__rgf ly'S�"t cepsbti3ehPapula i nst- ��` Z„.. _ _ f ' E S_e ma to ood a aiiiies '�
<br /> 0. Prohibited foods not offered at high risk facilities 4.5. Floors,walls and ceiling are maintained and kept clean
<br /> -=IVa 6. Noliving 9 or sleeping p 9 quarters'inside facility
<br /> i.�.*�.• •rY-•a'r^:�U.^.ai:�.aa 4':.0 �•s5i+1� ¢N,� ...:
<br /> W 1.Hot and cold potable water available. - ornpilanceatltlEn"Farcemerti_ - r Ij���
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<br /> &" iS4r _ 'ice k.. _, *.r., -- •^-•--r--=t-=s"' -*y:,ir�•'_ 47 .: i_'i'�`'`Y»;�'Tu:
<br /> ���.� •s � . ��W �, �.�t�` _.2f�hl �DtspD-self���_ +�•-. .: �;,�. 7. Signs posted;last inspection report available
<br /> �2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements
<br /> - ,�� ! tVernnil_ x 9. Facility operating with a valid health permit
<br /> 44g &� No rodents,insects,birds or animals inside facility50. Impoundment
<br /> 51. Permit Suspension
<br /> Received By/Title:
<br /> EH Specialist: Phone: n ng r age 1 of
<br /> EHD 16-23(1sI pg)4191 2 `d-�J �!J FOOD PROGRAM 0IR
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