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SAN JOAQUIN COUNTY ENVIRI !MENTAL HEALTH DEPS TMENT 600 E. Main Street,Stockton,CA 95202-3029 Telephone: (209)468-3420 Fax: (209)464-0138 Web: www.sjgov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: Address: City: zl CRdeo Owner/Operator: Tel ho •J_ Program Element Code: / Program Record to: L �/ Ins,7 n T 58180 Posted es U No (Q Permit Posted es`Of No Reinspection On or Atter: IN=In Compliance N/O=Not Observed NIA=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. IN Nro NfA Demonstration of Knowledgenvv our cos Supervision .. - Out 1. Demonstration of knowledge;food safety certificate ` ✓ 24.Person In Charge is present and performs duties Employee HealthandHygiene Personal Cleanliness 12. Communicable disease:reporting,restrictions 8 exclusions 25.Personal cleanliness and hair restraints `::::3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements !..4. Proper eating.tasting,dunking,or tobacco use 26.Approved thawing methods used Preventing Contamination by Hands _ 27.Food protected from contamination during storage ✓ . ;5. Hands clean and property washed:proper glove use': 28.Washing trails and vegetables before use 6. Handwashing facilities supplied and accessible 29.Toxic substances properly identified,stored.and used Time and Temperature Relationship Food Storage/Display/Service,. r, 7. 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;indiv utensils provided Proper cooling methods 32.Food property labeled and honestly presented 10.Proper cooking time and temperatures R 1 1, Equipment/Utensils/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 reservice of returned!Dori 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 surfaces cleaned and sanitized/warewashing 37.Vending machines maintained procedures 38.Approved and sufficient ventilation and lighting Food From Approved Source .;',�.;t.,:.:::S,L, 39.Thermometers provided,accurate.and easily visible 15.Food obtained from approved source 40.Proper use and storage of wiping cloths 16.Compliance with shell stock regulations:tags/display : n Physical Facilities .. 7.Compliance with Gull oyster regulations 41.Plumbing maintained;proper back flow prevention Conformance With Approved Procedures 42.Garbage and refuse property disposed 18.Compliance with HACCP plan or variance conditions 43.Toilet facilities clean,supplied.and maintained Consumer Advisory 44.Premises;personaticleaning Items:vermin-proofing 19.Advisory provided for raw or undercooked food Permanent Food Facilities - - Highly Susceptible Populations - 45.Floors,walls and ceiling are maintained and kept clean .Prohibited foods not offered at high risk facilities 46.No living or sleeping quarters inside facility Water/Hot Water Compliance and Enforcement 21.Hot and cold potable water available. 47.Signs posted;last routine Inspection report available Liquid Waste Disposal 48.Compliance with plan review requirements 22.Sewagetwastewater properly disposed;toilet facility useable 49.Facility operating with a valid health permit Vermin 150.impoundment 23.No rodents,'nsects,birds or animals inside facility 151.Permit Suspension Received By: S. Title: EH Specialist: Phone: P i ,O 37 ? Page 1 01A EHD 16023 !S' I Y/�'� JJ 2/5108 FOOD PROGRAM OIR