COMPLIANCE INFO_COMPLIANCE INFO 2015

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SAN JOAQUIN COUNT _. X ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.sipov.orp/ehd 4Ci�p'�ia FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: n a;� � Date: Address: --1.Z,Z W - +n !, City: �O Zip Code: G S �Z Owner/Operator: (� l C<1 < C�.\\ Ste` Telephone: L` 2Z`-1 - X32 Program Element: i t 'L�j Program Record: 1Uu 0 1 '� Inspection Type: S6180 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 2ose a threat to ublic health and must be corrected immediate) . Non-compliance ma warrant closure of the food facility t+I N VA demonstration of Knowledge tam+ ou 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 Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Pxevet tinCo�t9r irf� L , 7. 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 29. Toxic substances properly identified,stored,and used Time and l einpelature Relationship at : b . > 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 � _. f returned food 0Y1t ` 34. Warewashing facilities maintained;test strips available 12. No re-service of �� „ - 35. EquipmenVutensils 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 i=# av SXwfCrE`a _ 38. Approved and sufficient ventilation and lighting r115. 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 Conformance With Approved Procedures 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing HighlySusceptibfe Populations Permanent Food Facilities ° D. 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 1.Hot and cold potable water available. _� Compliance and,Enforcement Liquid Waste f)ispsal 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 51. Permit Suspension Received By/Title: EH Specialist; Phone: `! n Page 1 of END 1&23 (1st pg) 4/9/12 FOOD PROGRAM OR