COMPLIANCE INFO_COMPLIANCE INFO 2018

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SAN JOAQUIN COUN ENVIRONMENTAL HEALTH DEPARTMENT _ - 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: n C,77-7,77to74077 Date: 2K f �� Address: 2- �) 2 S , B k a City: SI-n f Zip Code: rj�2 Owner/Operator: n h�M �C�l Telephone: 4_+1_ q:75& Program Element: 2 Program Record: _ p � O� Inspection Type: _ff r\.V_ B180 Posted 7 Yes ❑ Permit Posted ,WYes ❑P Re-Inspection on or After: CQ i 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 ose a threat to public health and must be corrected immediatel Non-compliance may warrant closure of the food facllit cru wo WA tin of Knowledge rvision ou- 1. Demonstration of knowledge;food safety certificate 3- 24. Person In Charge is present and performs duties hHne onal Cleanliness Communicable disease;reporting,restrictions&exclusions 5. Personal Cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds iseca.', odlSafety;Requirements Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used Preventing Contamination by Hands 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 lationship Food Storage/Display/Service 7. Proper hot and cold holding temperatures j 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 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils 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 From Approved Source 38. 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 Physical Facilities onformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention / 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 44. Premises:personal/cleaning items:vermin-proofing Highly Susce PManent anettt F Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean ater 14=1 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance"and gnforCement uid{n/a5te Disposal 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit 3. No rodents,inse s,bir s or animals i def cility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: Phone: _ 2� Page 1 of � J FOOD PROGRAM OR 16-23 (1st pg) 4191