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oeQ !n. SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 ca..T ....;a Telephone: (209) 468-3420 Fax:(209)464-0138 Web:www.sF-q v,org/ehd 4redaer FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: F717177ir7o Date: 3 Address:/ ✓ a �� y City: Zip Code: caner/Operator" ' 1 / /,f/"!24 Telephone: F-�7 V �, „ (- /-tJ Program Element: Program Record: Inspection Type: 7 8780 Posted Yfes U Remit Posted Fes ❑P Re-Inspection on or After: ( , o[ 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 IN iu+o ki Demonstration of Knowledge --_ Supervision opT 1. Demonslration of knowledgefood safety cenifcate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness yk. unicable disease'reporting, restrictions&exclusions 2 5. Personal cleanliness and hair restraints Comm 3. No discharge from eyes.nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting.drinking. or tobacco use 6. Approved thawing methods used „ Preventing Contamination by.Hands 7. Food protected from contamination during storage Han ds clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used Proper hat 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 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures ._.. Equipment!Utensils/Linens 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean Protection From amination . Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils approved;installed;dean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitizediwarewashing procedures 7. Vending machines maintained 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 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations abilities Confa rypproved Procedures npiiIiiiiiii. 1. Plumbing maintained proper back flow prevention 18_ Compliance with HACCP plan or variance conditions 1 2. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained i19 Advisory provided for raw or undercooked food 44. Premisespersonalicleaning items.vermin proofing Highly Susceptible Populations 1 116. Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45. Floorswalls 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 _ 7. Signs posted;last inspection report available S[=2 Sewage/wastewater properly disposed toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit jklkJ23. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received.Syn"Itle: EH Specialist: „p Phone: V _ I n _ PaElof I 1 1 lF EHD 16-23 (1st pg) 4912 FOOD PROGRAM OR