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ot`�ut" F SAN JOAQUIN COUNTY OF ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 ��IFsaN; Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.s4gcy.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: lt•.L /}NA - mew T lAie e00"1ff � Date: Address: t/SUS . /07H S f City: Zip Code: ?�5- wner/Operator: l l Telephone: 45 3?-4(' Program Element: Program Record: 7 Inspection Type: U4Trki-( IS 8180 Posted KYes ❑ No Permit Posted es .i 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 pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility Aa6tiontration'o(.Knowledge yw our ros ; 1. Demonstration of knowledge.food safety certificate 24. Person In Charge is present and performs duties '' rA'":, r pfoyee i ealth nd Hygleng !7 Personas Cleanlitl ;.. 1� Communicable disease;reporting,restrictions 8 exclusions „ 5. Personal cleanliness and hair restraints )( No discharge from eyes,nose,or mouth;no open wounds a �•. <"��'taenisral Fo` �� a ety;•0 rtif9rt, Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used y Hands ="_:. 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances property identified,stored,and used ,TIrt�6 tnd�ernperatura�Relationship '" ` >. . ;` _Food Storage/Display/Sary ce'. K 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 1 o. Proper cooking time and temperatures 't. 0( 11. Proper reheating procedures for hot holding „ye 33. Nonfood contact surfaces clean onromContfamlrletlop � " ' �+ ab °� 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 r r T For.,Approv �i.So}rrce;it 38. Approved and sufficient ventilation and lighting �! 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 1 )(116. Compliance with shell stock regulations;tags/display0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed [yr ,ON ,r s ";, 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Hlghly`Susdeptible Populations` °�perrganen Food'Paciiitlas' y 0 F rohibited foods not offered at high risk faci it e ` ' 5. Floors,walls and ceilingare maintained and kept clean ? '.... ::WatAr/iiot Water 6. No living or sleeping quarters inside facility 1. Hot and cold potable water available. --� `' Liquid Waste Disposal 7. Signs posted;last inspection report available 22. Sewage waste, ater Drop:r'v dispose,::to farll;y useaule 48. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit 23. No rodents,insects,birds or animals inside facility _ Y 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: ___A4 Phone: G8 3([(? Page 1 of EHD 16-23 (1st pg) 12/15/09 FOOD PROGRAM OIR