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oPg!'!N. SAN JOAQUIN COUNTY . >• ..o� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 cq`/Faa��P Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sjgov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: �� Date: 7-43 Address: C� Coq QCi e, -� City: 6+c) c'K1on Zip Code: S 7-07 Owner/Operator: G O P !�u- d C 64A-L01-4i 0 r_� Telephone: q'(,0'8_910 Program Element: (� Prog"rTamT!Record: b6- (.095 Inspection Type: d U+17 SB180 Posted' Yes ❑ No Permit Postedy Yes ❑No Re-Inspection on or After: IN=In Compliance N!O=Not Observed WA=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 pose a threat to pub/ic health and must be corrected immediately. Non-compliance may warrant closure of the food facility emOOStra ion Of vvledge MW Ol1T -cos Supervision Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties oyee 1h a ygiene,: - eMRCleanliness _ 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 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 Preventing Contamination by Hands 27. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use LME6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used rm a.dJemperature Relatio ood StoragelQisplay/Se c 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 Proper cooking time and temperatures Equipment/Utensils I Linens Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 0 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/warewashing procedures 37. Vending machines maintained qod From Appro 0 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths Compliance with Gulf oyster regulations s s Conformance With Approved Procedures 1. Plumbing maintained;proper backflow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing ighly SuscepIli`l e,Populations a n od aci 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. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available .1110122. Sewage/wastewater properly disposed;toilet facility useable LCompliance with plan review requirements Vermin operating with a valid health permit 3 3. No rodents,insects,birds or animals inside facility ndment Suspension Received By/Title: t� EH Specialist: 2 a Phone: />ilJ� _ p J Page 1 of EHD 16-23(1st pg) 0/12 /'(/.(� 7 O / FOOD PROGRAM OIR