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SAN JOAQUIN COUNTY ?a ENVIRONMENTAL HEALTH DEPARTMENT N: .K 1868 East Hazelton Avenue, Stockton, CA 95205-6232 dPiF iRaa. Telephone:(209) 468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Cos M Date: _ _2 Address: t21k -7 414 S+-- city: AAod.chfia Zip Code: CK S 3S weer/Operator: Pr—ri ZeoeaCw Telephone: Program Element: (o Program Record: (7IZ O S e.17 QCi(:� Inspection Type: SB180 Posted 9f-Yes ❑ Rermit Posted Pas ❑P Re-Inspection on or After: 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_ _Mayor violations pose a threat to ublic health and must be corrected immediatel . Non-compliance may warrant closure of the food facility Demonstration of Knowletlge t ''a- cur cos Supervision OUT 't Demonstration of knowledge:food safety ceNflcale 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness 1,2 Communicable diseasereporting. restrictions&exclusions 25_ Personal cleanliness and hair restiafts 13. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements w. Proper eating,tasting,drinking.or tobacco use 26. Approved thawing methods used Preventing:Contamination by Han 27. Food protected from contamination during storage 15 Hands clean and properly washed proper glove use 28. Washing fruits and vegetables before use i. �6. Handwashing facilities supplied and accessible 29. Toxic substances properly identifiedstored.and used Time and Temperature Refaelonslif Food Storage/Display/Service 17 tioli Z Proper hot and cold holding temperatures 30. 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 11. Proper reheating procedures for hot holding 7machines food contact surfaces clean £gntami rewashing facilities maintained;test strips available 12. No re-service of returned food ipmenUutensilsopproved;installed;clean;good repair 13. Food free from contamination and adulteration ipment,utensils and linens:storage and use 14. Food contact surface cleaned and saT,exedtwarewashing procedures ding machines maintained FoodFrom Approved Source roved and sufficient ventilation and lighting 15. Food obtained from approved source rmometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display per use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures mbing maintained proper back flow prevention 18. Compliance with HACCP plan or variance conditions rbage and refuse properly disposed Consumer Advisory let facilities clean,supplied,and maintained l 190. Advisory provided for raw or undercooked food 44. Premises-personallcleaning hems;vermin-proofing Highly Susceptible Populations Permanent Food Facilities P0. 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 121. Hot and cold potable v,ater available Compliance and Enforcement Liquid Waste Disposal ._. 7. Signs posted;last inspection report available �'2. Sewage/wastewater properly disposed toilet facility useable 8. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit "_3N.rodents. insects. birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: NGv,h q y� �- Phone: 2—oj (. t b _- J?u-7o Page 1 of Z EHD 1623 (1st pg) 4/9112 W F000 PROGRAM OR