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oPRutNc SAN JOAQUIN COUNTY '< ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd trHdA� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: Address: /a3 / CI y; Zip Code: Owner/Operator: Gy TeIephone:�' �3 � Program Element: Program Re ord: cyst j Inspection Type: 6180 Posted es 0 No Permit Posted--B�res 0 No Re-Inspection on or After: IN=In Compliance NIO=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 facilit 7N coo Nu - Demonstration of Knowledge_ _ � our cos __ _ Supervision our 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&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements j Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 'Preventing Contamination by Hands 27. Food protected from contamination during storage Hands clean and property washed;proper glove use 8. Washing fruits and vegetables before use I^ Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship , - Food Storage/Display/Service Proper hot and mid 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 cooling methods 32. Food property labeled and honestly presented 10. Proper cooking time and temperatures _ Equipment/Utensils/Linens- 1. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean ProtecBon From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 4. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food From Approved Source 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 cloths 17. Compliance with Gulf oyster regulations 110 Physical Facilities Conformance With Approved Procedures 1, Plumbing maintained;proper back flow prevention 18. Compliance with RACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory r 3. Toilet facilities clean,supplied,and maintained 11 9.Advisory provided for raw or undercooked food . 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 - 6. No living or sleeping quarters inside facility 1.Hot and cotd potable water available. Compliance and Enforcement Liquid Waste Disposal^ _ 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermin _ _ _ 9. Facility operating with a valid health permit 3. No rodents,insects,bi s or anima s' ide facility 50. Impoundment 51. Permit Suspension Received BylTitle: X EH Specialist: Phone EHD 16-23 list pg) I r FOOD PROGRAM OR