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SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH,DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 .. ;� Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sigov.oM/ehd . �l'g6,Aer FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 0f e tz 'S N utir, I; an Date: _'y-6 CI Address: ) I W c4 j 0 n loo d #6 city: 5 J Kn Zip Code: C1'r -2 oS Owner/Operator: Telephone: -,� (7r n U64-5737 Program Element: 16 IS Program Record: K o t 2 4 2 7 Inspection Type: u u J: 8180 Posted DrYes 0 No Permit Posted LkYes 0 No Re-Inspection on or After: IN-In Compliance N/O=Not Observed N/A=Not Applicable COS c 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. Ma or violations pose a threat to public health and must be corrected immediate) . Non-compliance may warrant closure of the food facility .IN• wo WA Demonstration of Knowledge eco ovr cos Supervision ovr 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene - Personal Cleanliness 11 Communicable disease;reporting,residctlons&exclusions 25. Personal cleanliness and hair restraints K . No discharge from eyes,nose,or mouth;no open wounds General Food safety Requirements X Proper eating,tasting,ddnking,or tobacco use 26q Approved thawing methods used Preventing Contamination by Hands_ _ 7. Food protected from contamination during storage 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 Time and Temperature Relationship Food Storage/Display/Service _ X . Proper hot and cold holding temperatures 30q Food storage;food storage contalners labeled X B. Proper use of time as a public health control 1. customer self-service food protected;Individual utensils provided X . Proper cooling methods 32q Food properly labeled and honestly presented >< 10. Proper cooking time and temperatures - Equipment!Utenslls/Linens X 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available X 1 12. No re-service of returned food 35. Equipmentlulensils approved;installed;clean;good repair 7r 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use x 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food From Approved Source 8. 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;tagstdisplay 40. Proper use and storage of wiping cloths )ell 7. Compliance with Gulf oyster regulations HL _ Physical Facilities Conformance With Approved Procedures' 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed r Consumer Advisory _ 3. Toilet facilities clean,supplied,and maintained X 19. Advisory provided for raw or undercooked food Premises;personal/cleaning items;vermin-proofing t Highly Susceptible Populations Permanent Food Fadllitles V 0. 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 I.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last Inspection report available 1( jL3 ]owo genvastewater property disposed;toilet facility useable 8. Compliance with plan review requirements 11 Vernln 9. Facility operating with a valid health permit dents,ins .birds or ani s id facility 0. Impoundment 1. Permit Suspension Received Byrritle: EH Specialist: Phone: / 7 / ,/ Page 1 of EHD 1623 list pg) 11108108 (� J ! FOOD PROGRAM OR