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oP441n. SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 afziesa�;a Telephone: (209)468-3420 Fax:(209) 464-0138 Web:www.sioov.oralehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: r5M/9Rr '//88 Date: . /U -If Address: /V ZU /E;llvi Kwt;, city: ,S7a K7nV zip code: SZ/ ? Owner/Operator: PE75&/Ie+z7- /�, Telephone: L.17G/ _ ?q(5 Program Element: ( � Program Record: V Inspection Type: Oct Az6 8180 Posted PYes 0 No Permit Posted (XYes D No Re-Inspection on or After: IN=In Compliance NIO=Not Observed WA=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 vlolations PLSIa threat to ublic health and must be corrected Immediately. Non-compliance may warrant closure of the food facility iu coo we - - Demonstration of Knowledge -� _ w�A o� cos, - _ - l Supervision - oui�l 1. Demonstration of knowledge;food safety certificate J 24. Person In Charge is present and performs duties .Empoyee He51th land Hygiene - Personal Cleanliness Communicable disease;reporting,restrictions&exclusions - 5. Personal cleanliness and hair restraints XI-� No discharge from eyes,nose,or mouth;no open wounds GenerafFOOd Safety Requirements Proper eating,tasting,drinking,or tobacco use IF-1 1 6. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage FTF Hands clean and property 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 Stbrage)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 9. Proper coaling methods 32, Food property labeled and honestly presented 10. Proper cooking time and temperatures .Equipment/Utensils I Linens 1. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean _ !Protection Froin.Contamination 34. Warewashing facilities maintained;test strips available X1 I 12. No re-service of returned food 35. Equipmentlutensils 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 Food From Approved Source 38. Approved and sufficient ventilation and fighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tagsldisplay 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Rhysica_l Facilities Comormance With Approved Procedures _ 1. Plumbing maintained;proper back flow prevention 18. compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed "- Coosumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 4~ Premises;personal/cleaning items;vermin-proofing Highly Susdeptible'Populations 'Peimanent Food Facilities _ 0. Prohibited foods not offered at high risk facilities FT 5. 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 getable water available. Compliance and-Enforce... - f Liquid Waste Disposal 47. Signs posted;last inspection report available xr2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements .Vermin 49. Facility operating with a valid health permit 3. No rodents,Insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: t�X-t 4�- Phone: (, _? Y-;i, Page 1 of Z EHD 16-23(1st pg) 1211 5v J FOOD PROGRAM OR