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SAN JOAQUIN COUN' e' ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 a Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sioov.orci/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: San -, i n CwIn G T Q� 1✓ U Date: 4- Address: 9A Il n V'Cof k City: S- b CAC_+P Zip Code: q Sw(0 Owner/Operator: `S, C() G1-.-`Le C-A t-ID V Telephone: 4�o -Gl `4 Program Element• X032 Program Record: G 1 t7 G [,j2 Inspection Type: W KMT B780 Posted Yes 0 No Permit Posted es 0 No Re-Inspection on or After: IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected on-site Is=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 mat warrant closure of the food sty N JruoJWAJ, Demonstration of Knowledge r our cos Supervision our 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties Employee Health and Hygiene - Personal Cleanliness Communicable disease;reporting,restrictions 8 exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,drinking,or tobac 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage Hands clean and property washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances property identified,stored,and used Time and Temperature Relationship Food Storage/Display/Service 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 property labeled and honestly presented 0. Proper cooking time and temperatures Equipment/Utensils/Linens 11. Proper reheating procedures for hot holding . Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food _ 5. Equipment/utensils approved;installed;clean;good repair G. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitizetl/warewashing proc 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting ellI Jt5. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 1 . Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention 1 j4 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vernln-proofing _ Highly Susceptible Populations Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water i Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 2. SewageAvaslewater property disposed;toilet facility useable 48. Compliance with plan review requirements Vermin _ 9. Facility operating with a valid health permit 3. No rodents,Insects,birds or animals Inside facility so. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: Phone: 'l nn Y,1 _ 2. Page 1 of^Z EHD1623(tslpg) 41W OPV", .J FOODPROGRAMOIR