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SAN JOAQUIN COUNTY- ENVIRONMENTAL OUNTYENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd tlpS'd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date:/t- 531517� 13 5' Address: r City: � Zip Code: 'V dV C` Owner/Operator: -MaAale h ne: , P - e-r Program Element: Program Record: Insp etion Type: D�JJ 6180 Posted res ❑ No f Permit Posted e 0 No Re-Inspection on or After: IN=In Compliance N/0=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 Cublic health and must be corrected immediate) . Non-compliance may warrant closure of the food facili Demonstration of Knowledge wo oJs ca, 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&exclusions 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds L General Food.Safety Requlrements ' - Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage . -Hands dean and propedy washed;proper glove use 28. Washing fruits and vegetables before use I Hantlwashing faGliBes supplied and accessible 29. Toxic substances property identified,stored,and used Tinre and temperatikre,Rela_tionship - Food StoragelDisplay/Setvice Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 0. Proper use of lime as a public health control 31. Customer sett-service food protected;Individual utensils provided 9. Proper cooling methods 32. Food property labeled and honestly presented 10. Proper cooking time and temperatures `Equipment/Utensils 1,Unens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces dean 'Protection From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipmentlutensils approved;installed;dean;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 a ri Food From Approved Source c 38. 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;tags/display 40. Proper use and storage of wiping Goths 17. Compliance with Gulf oyster regulations Physical Facilities 'Conformance With Approved Procedur;°s• - i. Plumbing maintained;proper back flow prevention bK118. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed ' Consumer Advisory 43. Toilet facilities dean,supplied,and maintained 19. Advisory provided for raw or undercooked food 4. Premises;personal/deaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities DC0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept dean Water/,Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. I Compliance and Enforcement Liquid Waste Disposal 7. Signs posted;last Inspection report available 2. SewageAvastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements - ermin 49. 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: q�,tp J 03 S Page 1 of EHD 1623(1st pg) 12/15189 o'V! Y t7 V FOOD PROGRAM OR