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ur SAN JOAQUIN COUNTY ENVIR( ]MENTAL HEALTH DEPT. _TMENT 600 E. Main Street, Stockton, CA 95202-3029 Text j Telephone: (209)468-3420 Fax: (209)464-0138 Web: vvvnwsjgov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: C W c r t N m & A I �t 1a Date: 7-3/ �v 3 Address: ^ & `J� C Al City: Zip Code: 3-?J-6,,r .7ASO o Ger (�n Owner/Operator: k Telephone:�; pVPP dd- Sha hb: � X31- 65x1 Program Element Code: b// 7 L Program Record ID: F 9 6 5 -) y Y14 Inspection Type: SB180 Posted i Yes No { J Permit Posted I Yes No Reinspection On or After: I` IN=In Compliance N/O=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 public health and must be corrected immediately. Non-compliance may warrant closure of the food facility. IN N/O N/A I Demonstration of Knowledge MAI OUT COS - Supervision OUT 1. Demonstration of knowledge,food safety certificate 24.Person In Charge is present and performs duties Employee Health and Hygiene. - - Personal Cleanliness- 1� 2. Communicable disease.reporting.restrictions&exclusions 25.Personal cleanliness and hair restraints X 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements 4. Proper eating,tasting,drinking,or tobacco use 26.Approved thawing methods used Preventing Contamination by Hands 27.Food protected from contamination during storage a Hands clean and properly washed;proper glove use 28.Washing fruits and vegetables before use 5 Handwashing facilities supplied and accessible 29.Toxic substances properly identified,stored,and used Time and Temperature Relationship - Food Storage IDisplay ISeMce - - 7 Proper hot and cold holding temperatures 30.Food storage;food storage containers labeled fi. 8. Proper use of time as a public health control 31.Customer self-service food protected;indiv utensils provided 9. Proper cooling methods 32.Food properly labeled and honestly presented 1t 10.Proper cooking time and temperatures - Equipment/Utensils I Linens 11.Proper reheating procedures for hot holding 33.Nonfood contact surfaces clean Protection from Contamination 34.Warewashing facilites maintained;test strips available 12 No reservice of returned food 35.Equipment/utensils approved;installed;clean;good repair 13 Food free from contamination and adulteration 36.Equipment,utensils and linens:sto,age and use X 14 Food contact surfaces cleaned and sanitized/warewashing 37.Vending machines maintained procedures 38.Approved and sufficient ventilation and lighting Food From Approved Source F 39.Thermometers provided,accurate,and easily visible 15.Food obtained from approved source 40.Proper use and storage of wiping cloths �( 16.Compliance with shell stock regulations;tags/display - Physical Facilities - X 17.Compliance with Gulf oyster regulations 41.Plumbing maintained,proper back flow prevention Conformance With Approved Procedures 42.Garbage and refuse properly disposed 1(1 18 Compliance with HACCP plan or variance conditions 43.Toilet facilities clean,supplied,and maintained Consumer Advisory 44.Premises;personal/cleaning items,vermin-proofing 19.Advisory provided for raw or undercooked food - -Permanent Food Facilities Highly Susceptible Populations _ 45.Floors,walls and ceiling are maintained and kept clean 20.Prohibited foods not offered at high risk facilities 46.No living or sleeping quarters inside facility Water/Hot Water Compliance and Enforcement 21. Hot and cold potable water available. 47.Signs posted;last routine inspection report available Liquid Waste Disposal 48.Compliance with plan review requirements 22.Sewage/wastewater properly disposed,toilet facility useable 49.Facility operating with a valid health permit Vermin 50. Impoundment 23.No rodents.insects,birds or animals inside facility 51.Permit Suspension Received By: � , ip //. Title: EH Specialist:� L4��."U'�h PM1onre%' �-�^'d�� Page l of EHD 16-023 2/51OR FOOD PROGRAM OIR