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oc41'"'• o SAN JOAQUIN COUNTY a a ENVIRONMENTAL HEALTH DEPARTMENT fQ [ T X 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �.. `P. Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sj oq vorg/ehd 9�I PORE FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: r) G C CA Date: Ll _ S"_1 Address: 3 1 0 0 a P CX322 G City: Zip Code: [, 1► Owner/Operator: G r ck V YU StAf- Telephone: Program Element: Program Record:: Inspection Type: 0(4 i r%4 SB180 Posted es ❑ 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 ose a threat to public health and must be corrected immediately. Non-corn liance ma warrant closure of the food facility IN wo N/A a onstration of Kn wledge MAJ ouT cos Supervision 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties wr mployee Health and Hygiene Personal Cleanliness 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds =General Food4Safety 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 Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Tim ad e perature Rela onship ood Stora a/Display/S ry 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 0. Proper cooking time and temperatures 1. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection Fro m> o a'o 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 4. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained -- --roc --,, - ood Fromf A'ppro d So 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 Fonformane Vlli h pproved'lP_ o e 1. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed 6'ConsumerAdviso 3. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing i 9 Suscepti a opulatio Permanent Food Facilities :✓20. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean e o ate 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Comphanc: u s sposal 7. Signs posted;last inspection report available 123. 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements 9. Facility operating with a valid health permit No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: / j Phone: Page 1 of FOOD PROGRAM OIR EHD 16-23(1st pg) 4/9112 7