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o�g"''^'�. c SAN .1OAQUIN COUNTY 5.�•�-••.off _�_ � '�-+ � ENVIRONMENTAL HEALTH DEPARTMENT �: .� .:, __ _ :'. 1868 East Hazelton Avenue, Stockton, CA 95205-6232 \q;,:,,• .aha' Telephone: (209) 468-3420 Fax: (209) 464-0138 Web; WWW.sjgov.ory/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT 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 violafions ose a threat fo ublic health and musf he corrected immediate! .Non-com liance ma warrant closure of fhe food facii'if iri wo 'wn .rte _.. _ _ .._ ,__. � Demonstration of Knowledge � MAS our.. cos ,,�,�,. �;,,.,. .Supervision o��', -- - 24. Person In Charge is present and performs duties 1. Demonstration of knowledge; food safety certificate x � � e o al � an mess ��`�� ; '�' - - i�` Employee Health and Hygiene �' . �2. Communicable disease; reporting, restrictions &exclusions � 25. Personal cleanliness and hair restraints 3. No discharge from eyes, nose, or mouth; no open wounds �� � � �- • G, Food a equtremen s _ner Proper eating, tasting, drinking, or tobacco use �� 26. Approved thawing methods used Prevent/ Contamination by Hands �:' 27. Food protected from contamination during storage 28. Washing fruits and vegetables before use 5. Hands clean and properly washed; proper glove use ��6. Handwashing facilities supplied and accessible �� 29. Toxic substances properly identified, stored, and used im � d�Tem,perature Relationship ,Food'. Storage/Display/Sery ce '� �� 7. Proper hot and cold holding temperatures 30. Food storage; food storage containers labeled �.- 8. Proper use of time as a public health control 31. Customer self-service food protected; individual utensils provided 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures � Equipment I Utensils I Linens _ 11. Proper reheating procedures for hot holding � 33. Nonfood contact surfaces clean �, o con ro_ m Contamm ion 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 14. Food contact surface cleaned and sanitized/warewashing procedures X 37. Vending machines maintained 38. Approved and sufficient ventilation and lighting Food From Appr�o�.��ed,�>Source •� 15. Food obtained from approved source 39. Thermometers provided, accurate, and easily visible _ 16. Compliance with shell stock regulations; tags/display 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations , s4eal Facilities � ', . , :� �"��' ,�.. � Conformance With Approved�P.Lr��o� �.es"'' 41. Plumbing maintained; proper back flow prevention ``f =' 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Advisory 3. Toilet facilities clean, supplied, and maintained 19. Advisory provided for raw or undercooked food 4. Premises; personal/cleaning items; vermin -proofing �'- ig Susceptible Populations '� �Permane ,00d Facilities ,� _ F 20. Prohibited foods not offered at high risk facilities 5. Floors, walls and ceiling are maintained and kept clean Water�/�Hot Water 6. No living or sleeping quarters inside facility � '21. Hot and cold potable water available. �`;Compliance`and Enforcement � , � ` �� �. Liquid Waste Disposal 7. Signs posted; last inspection report available _ ��22. Sewage/wastewater properly disposed; toilet facility useable 8. Compliance with plan review requirements - Vermin 9. Facility operating with a valid health permit ■�23. No rodents, insects, birds or animals inside facility 50. Impoundment 51. Permit Suspension ived By/Title: Specialist: EHD 16-23 (1st pg) 4!9/12 Phone: ,�� /' / / ^ Tvs Z Page 1 of FOOD PROGRAM OIR