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Q�awt"•r 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.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Tei •S Cor - COMM '-, SS a.4 Date: Address: G 1 N. W e S F L r1 City: Js I K n Zip Code: 9 S 2 / Owner/Operator: S h A T q d K h a n Telephone: i 3 U - 8 7 y v Program Element: 16 0 Program Record: 5 �2 O 9 Inspection Type:K0H I;ne 8180 Posted V--yes 0 No Permit Posted Q�Yes 0 No Re-Inspection on or After: IN=In Compliance NIO=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 Bublic health and must be corrected immediate) . Non-compliance maX warrant closure of the food facility x coo w• . _ -pomonstration of Knowledge r our ms• Supervision our iyi 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties . Employee Heafth and Hygiene - - Personal Cleanliness K Communicable disease:reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements _ Proper eating,tasting,drinking,or tobacco use �- 6. Approved thawing methods used 'Preventing Con6inli ratiort by Hands _ 7. Food protected from contamination during storage Hands clean and property washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplie0 and accessible 9. Toxic substances properly identified,stored,and used .Inmeand TOmM*Mt"RellWoiabip - Food Storage/Display/Service Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled X Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided �( Proper cooling methods 32. Food properly labeled and honestly presented ){ 10. Proper cooking time and temperatures Equipment/Utensils I Linens 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean PPOted-Ion From 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. EquipmenVutensils 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 sanitized/warewashing procedures 37. Vending machines maintained FoolPFmrti Apps!ed 8. Approved and sufficient ventilation and lighting "Ji obtained from approved source P F 9. Thermometers provided,accurate,and easily visible pliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths pliance with Gulf oyster regulations 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 properly disposed _ y,• f, Constaner Advisory 43.r,";,�.;. 3. Toilet facilities clean,supplietl,and maintained 19. Advisory provided for raw or undercooked food ;.Qe Premises;personalicleaning items;vermin-proofing .t^ ..y c flhlYS At?ble9eput# �r'� .ttivSt.T�+i :,, ,. Permanent Food Facilities y 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 X 1.Hot and cold potable water available. Compliance and Enforcement Uquld Waste Disposal 47. Signs posted;last inspection report available X . Sewagelwastewater properly disposed;toilet facility useable 48. Compliancewith plan review requirements Vermin - 9. Facility operating with a valid health permit 3. No rodents,insects•birds or animals!asidR facility 50. Impoundment 1. Permit Suspension Received ByfTitle: / EH Specialist: Phone: Page 1 of EHO 1&23 list Pit 11/06M FOOD PROGRAM OR