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;aP .sA SAN JOAQUIN COUNTY ?� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 cq(/aea�;p Telephone:(209)468-3420 Fax: (209) 464-0138 Web:www.s'gov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: vi PLP'4-S -�- •A,- Date: _ Address: 10 (.00 •�. ) City: Zip Code: Owner/Operator: T Telephone: 4 )1�5 y/ Program Element: (05L-3 Pr gram Record: R 2-t'O�- Inspection Type: A-k- 8180 Posted D Yes 7,,No Permit Posted ,Yes O No Re-Inspection on or After: 2:LiD s 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. Ma or violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility w hio so, Demonstration of Knowledge Fay our cos Supervision our 1. Demonstration of knowledge;food safety certificate 24. 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 i_ General Food Safety Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used - Preventing Contamination by Hands _ _ _ 7. Food protected from contamination during storage Hands clean and property washed;proper glove use 28. Washing fruits 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 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 10. Proper cooking time and temperatures I :Equipment/Utensils I Linens t 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces dean Protection From Contamination 34. Warewashing facilities maintained;test strips available 4�12. No re-service of returned food #, 5. Equipmentlutensils approved;installed;dean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitizedtwarewashing procedures 7. 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 6. Compliance with shell stock regulations;tags/display0. Proper use and storage of wiping Goths 7. Compliance with Gulf oyster regulations _Physical Facilities Conformance With Approved Procedures - _ 1. Plumbing maintained;proper back flow prevention 11 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed _ - Consumer Advisory _ 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-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/Hot Water Tl - 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. - -- --Compliance and Enforcement Liquid Waste Disposal_ _ __ _ _ __ _ 147. Signs posted;last inspection report available 2FI F27 Sewagetwastewater properly 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 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist. Phone: _?g 1 p7 Page 1 of M11 A EHD 1643 list pg) 419112 FOOD PROGRAM OIR