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SAN JOAOUIN COUP' <br /> �.•'�.COG <br /> Z� ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.si_qov.org/ehd <br /> 4�-rFOR <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT 1�4 LAn <br /> Name of Facility: J A-1 -r aOL+ G Date: I.7_IS <br /> Address: 52� 'A rrt.i_ �-+ City: VLU4:4-1-to In zp c°de: S 2O 7 <br /> Owner/Operator. I / _ ot ( t5_3 2(o $ Telephone: - <br /> Program Element: Program Record: R_C) I Inspection Type:'2-0V yt-e <br /> SB180 Posted Yes y.N0 Permit Posted Yes -�IdNo 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 /> Ma"or violations 2ose a threat to Bublic health and must be corrected immediatel . Non-coin liance maX warrant closure of the food facilit <br /> #4 r*o INA "Demonstration,of Knowledge a a, our COS Supervision OUT <br /> 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties <br /> Employee Health and Hygiene Personal Cleanliness <br /> Communicable disease;reporting,restrictions 8 exclusions 25. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements <br /> Proper eating,tasting,drinking,or tobacco use `"�' 26. Approved thawing methods used <br /> -- Preventing Contamtna iott�yaA4is.., <br /> 7. Food protected from contamination during storage <br /> �. . <br /> Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> r - Time and Temperature Relationship Food 5totaf ilsplayfServlce <br /> 7. 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 /> 0. Proper cooking time and temperatures Equipment'l Utensils/Lini ' <br /> 1. Proper reheating procedures for hot holding � <br /> , 33. Nonfood contact surfaces clean <br /> �Q roteCtiorl front Contamination,­�'�" 34. Warewashing facilities maintained;test strips available <br /> 12. No re-service of retumed food 35. Equipment/utensils 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/warewashirig procedures 37. Vending machines maintained <br /> Food From Approved Source "• 38. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> 7. Compliance with Gulf oyster regulations Physical Facilities <br /> Conformance With Approved <br /> Procedures 41. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> :IGortsumer-Advisory3. Toilet facilities clean,supplied,and maintained <br /> 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> r.. <br /> Hioi1lySusceptible Populations _ Permanent Food Facilities <br /> Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> Water l Ho!Water 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. ��.tio� fol Hance ani4t. forcernent <br /> laquid WBSEa 01spos8l 7. Signs posted;last inspection report available <br /> 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> ` Vermin _ 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: <br /> EH Specialist: ' Phone: Pagel of <br /> -- � �� 22,k I2 <br /> EHD 16-23 {1st pg) 419112 FOOD PROGRAM OIR <br />