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SAN JOAQUIN COUNTY ?a ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.siaov.org/ehd 4l F phi FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: r 4U}b &, Date: Address: ity: 'T a Zip Code: Owner/Operator: Telephone: RD Program Element: Progre ecord: 741 5 Inspection Type:Ziu SB180 Posted ❑Yes Permit Posted IV Yes ❑ h Reinspection on or After: IN=In Compliance N/0= 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 Major violations pose a threat to public health and must be corrected immediately_.Non-compliance may warrant closure.of the food facility ,v rmo wa - Demonstration of Knowledge MAJ our: cos Supervision It Demonstration of knowledge-food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness va 12_ Communicable disease', reporting, restrictions&exclusions 25 Personal cleanliness and hair restraints 3. 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 Preypniting Contamination,by Han 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used ` Time and Temperature Relationship Proper hot and cold holding temperatures >e 30. Food storage,food storage containers labeled Proper use of time as a public health control 31. customer self-service food protected;individual utensils provider! Proper cooling methods 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 3. 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;dean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact schace cleaned and sanni,ed wa,ewashing procedures I x 37. Vending machines maintained Food From Approved Source 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 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities '7s •' Conformance With Approved Procedures 41. Plumbing maintained.proper back flow prevention 18. Compkance with HA CCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory`` j,. 3. Toilet facilities clean,supplied,and maintained h 9. Advisory provided for raw or undercooked food 4. Premises-personal/cleaning items,vermin proa(ng Highly Susceptible Populations Permanent Food Facilities i20. Prohibited foods not offered at high risk facilities 45. Floorswalls and telling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility 1121. Hot and cold potable water available Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;Iasi inspection report available 22. SewageAvastewater properly disposed toilet facility useable 10'.. Compliance with plan review requirements Vermin Facility operating with a valid health permit LJdb23 No rodents, insects. birds or animals inside facility Impoundment 1. Permit Suspension Received By/Title: EH Specialist: , Phone: -' age 7 of EHD 1623 (1st pg) 419/12 FOOD PROGRAM OR