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SAN JOAQUIN COUNI" gyp,....... c ?< ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sjgov.orq/ehd �iFOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: M V-'1- # 3 Date: i1C Address: "9-106 0 MG r 1 d S 6 City: TUUTIZAI Zip Code: Ci S Owner/Operator: L M(A P-T - Telephone: Program Element: bI 4, Program Record: A Inspection Type: 6180 Posted Yes ❑ Permit Posted Y Yes ❑ t 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 ose a threat to public health and must be corrected immediately. Non-compliance ma warrant closure of the food facility -- -- - HV7 Demonstration of Knowledge Supervision 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 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements q Proper eating,tasting,drinking.or tobacco use 26. Approved thawing methods used rids 27. Food protected from contamination during storage 5. 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 Temperature Relationship Food Storage/Display/Service 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 utensils79. provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equ tensiis t Linens 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. Equipmentlutensils 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/warewash ing 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 : Mifffff!1ities Conformance W"Approved Procedures 41. Plumbing maintained,proper back flow prevention ri*9. pliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Advisory 3. Toilet facilities clean,supplied,and maintained isory provided for raw or undercooked food ( 4. Premises:personal/cleaning items,vermin-proofing Highly Susceptible Populations Permanent Food Facilities 20. 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 21 Hot and cold potable water available Compliancend EMforcement Liquid Waste Disposal 47. Signs posted.last inspection report available 22 Sewage/wastewater properly disposed toilet facility useable 48. Compliance with plan review requirements Vermin 149. 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: ^ o �� ,1 age 1 ofJ EHD 16-23 (1st pg) 4,9/12 d lJ "i FOOD PROGRAM OR