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SAN JOAQUIN COUNT ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 4t1 6,�Y;e Telephone:(209) 468-3420 Fax.(209) 464-0138 Web:www.s6gov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name o1 Facility: WQ � j n.5 'T.5 # Date: Address: (/D Ll rem 0n.f- City: VC Zip Code: Owner/Operator: IQ Q r Qn�d- Telepg: `321 ROU-6"-u, _ 2 Program Element: 3 Program Record: Inspection Type: 'yu, 8180 Posted D Yes LFido Permit Posted Tes O No Re-Inspection on or After: IN=In Compliance WO=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-eom (lance mal warrant closure of the food fly N wo W. Demonstration of Knowledge wu ImIcosi 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,restdctions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,ddnking,or tobacco use 26. Approved thawing methods used Preventing Conteminetion by Hands 7. Food protected from contamination during storage Hands clean and property washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible Toxic substances property identified,stored,and used Time and Temperature Relationship _ Food Storage/Display/Service Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided Proper cooling methods 2. Food property labeled and honestly presented 0. Proper cooking time and temperatures Equipment/Utensils/Linens 1. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;goad 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 _ . Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible . Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths . Compliance 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 property disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained . Advisory provided for raw or undercooked food 44. Premises;personaVcieaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities DA0. 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 1.Hot and cold potable water available. _ Compliance and Enforcement _ Liquid Waste Disposal 47. Signs posted;last inspection report available 2. Sewagetwastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment i. Permit Suspension Received By/Title: MCI�`(Q 5 Q EH Specialist: Phone: Page 1 of EHD 16-23 (151 pg) 4&12 FOOD PROGRAM OIR