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oPg"t"'•� SAN JOAQUIN COUP 4. ENVIRONMENTAL HEALTH DEPARTMENT N: X 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �a•. ;a Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd <<FORI� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 01 Ca r M 61,r e2l ro Date: Address: a Q c G City: rl Zip Code: �1'S 20 •-C Owner/Operator: 5 Telephone: &1 156_6 26.E Program Element: 1 &2,0 Program Record: P ,J9(0 ;L Inspection Type: r.� IS 8180 Posted Yes o 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 gose a threat to ublic health and must be corrected immediate!r. Non-com liance maX warrant closure of the food facility on ou, Demonstration of knowledge;food safety certificate �� u KIM-. 24. Person In Charge is present and performs duties Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds Irl . tNB Proper eating,tasting,drinking,or tobacco use ,. 6. Approved thawing methods used �P „�,, Ct#ttrrtt,. �= 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use J m Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used S. a� W *000 LIT I -. 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 10. Proper cooking time and temperatures ' -Eg1it � + 15 1. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean �1rYtolitt� t '' 34. Warewashing facilities maintained;test strips available n 4a- 2. 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 " ,''w 38. Approved and sufficient ventilation and lighting n. 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 ,aaM M �_w - pC�YYrttt-,. 1. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed e 3 _c x z k U-11s .._ 3. Toilet facilities clean,supplied,and maintained . Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing AR " Dermacef/fi 0. Prohibited foods not offered at high risk facilities -. 5. Floors,walls and ceiling are maintained and kept clean m „ . W Water' .,. �c M 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. .. 7. Signs posted;last inspection report available ✓ 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements m x _ Vetmtn: m - x 9. Facility operating with a valid health permit 3'No rodents,ins ts,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Ti EH Specialist: Phone: _ / Page 1 of Y,y�X U"l�fii T 9,53 EHD 16-23 (1sl pg) 4/9/12 U FOOD PROGRAM OIR