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10 or^"q'•"• c SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 ,•c....m. •iP • Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd 4trd6a`' FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: e�CA Date: I Z ddress: City:5+0 CV40 P7 Zip Code: OwnerlOperator: Telephone: Program Element: Program Record: Inspection Type: - S8180 Posted 0 Yes 0 No Permit Posted 0 Yes 0 No Re -Inspection on or After: IN = In Compliance NlO = 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 public health and must be corrected immediately. Non-cornIp iance ma warrant closure of the food facifit -- O le w g mAJ 1. Demonstration of knowledge; food safety certificate OUT cos r - s- 24. Person In Charge is present and performs duties Communicable disease; reporting, restrictions & exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes, nose, or mouth; no open wounds a - afa equ Proper eating, tasting, drinking, or tobacco use 26. Approved thawing methods used e g -o ammauon by -Hands - . Hands clean and properly washed; proper 91ove use 7. Food protected from contamination during at 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified, stored, and used a 2WUer to a ela Ion hip.;- - Proper hot and cold holding temperatures ori tora is e 30. Food storage; food storage containers labeled Proper use of time as public health control 31. Customer self-service food protected; individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented O. Proper cooking time and temperatures Equipment I Utensils / Lmehs. 1. Proper reheating procedures for hot holding - 33. Nonfood contact surfaces clean n o a 0 p 34. Warewashing facilities maintained; lest strips available 35. Equipmentlutensils approved; installed; clean; good repair 12. No re -service of returned food 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14. Food contact surface cleaned and saniftecitwarewashing procedures 37. Vending machines maintained Q .0 38. Approved and sufficient ventilation and lighting 15. Food obtalned from approved source 39. Thermometers provided, accurate, and easily visible 6. Compliance with shell stock regulations; tags/display 40. Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations 41. Plumbing maintained; proper backflow prevention - Cdriformance'With"App a oc . Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advi's 9 43. Toilet facilities clean, supplied, and maintained 19. Advisory provided for raw or undercooked food 44. Premises; pemonalkleaning items; vermin -proofing g use ptifile Populations -� 0. Prohibited foods not offered at high risk facilities 45. Floors, walls and ceiling are maintained and kept dean Water I Hot Water 21, Hot and cold potable water available- 46. No living or sleeping quarters inside facility o pia a e Signs posted; last inspection report available LiquUdWasteD'sp' osa1= r7. 11:22 oewage,'wastewater properly disposed; toilet facilit;useable -= Vermin - B. Compliance with plan review requirements 9. Facility operating with a valid health permit .� 23. No rodents, Insects, birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: ISS p r (7$AL EH Specialist:� �� Phone: e 7 .. l ! �'7J� Page 1 of 2 � EHD 16-23 list pg) 419M2 FOOD PROGRAM OR