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�QPaulh^iA SAN JOAQUIN COUNT Q' ENVIRONMENTAL HEALTH DEPARTMENT N .< 1868 East Hazelton Avenue, Stockton, CA 95205-6232 `�clkati�F Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sioov.oro/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: ,b,017 eP 55 '0/7 5 �-�r.5 2 Date: -' ddress: D • - 1 f,.�rn Off? t City: zip Code: 3 Owner/Operator: rr7 m Q, r Telepho CS/ a S a -32/- zu Program Element: .3 Program Record: 0 A 0 ✓F Inspection Type: '�- 8780 Posted O Yes 0 No Permit Pasted O Yes O No Re-Inspection on or After: IN=In Compliance N/O=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 facility w Coo w. Demonstration of Knowledge uru our Cos Supervision cur 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness L 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 Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage Hands dean and properly washed;proper glove use 28. Washing fruits and vegetables before use LIK Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship ___ Food Storage/Display/Service Proper hot and cold 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 Proper Cooling methods 32. Food properly labeled and honestly presented . Proper Cooking time and temperatures Equipment I Utensils I Linens it. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available . No re-service of returned food 35. Equipmentfutensils approved;installed;clean;good repair 13. Foal free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized1warewashing procedures 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting 5. 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 17. Compliance with Gulf oyster regulations __ Physical Facilities Conformance With Approved Procetfures 41. Plumbing maintained;proper back flow prevention I 8. 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 underaroked food 44. Premises;personal/cleaning items;vernin-proofing __ _ Highly Susceptible Populations Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and calling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility .Hol and Cold potable water available. Compliance and Enforcement _ Liquid Waste Disposal 7. Signs posted;last inspection report available 2. SewageAvastewater property 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 PI. Permit Suspension Received ByfTitle: Q r4 Q EH Specialist: n Phone: _-2 Page 1 of Z EHD 16-23(15t pg) 419112 FOOD PROGRAM OIR