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aaln.• SAN JOAQUIN COUNTY za�•Eo� r ? ENVIRONMENTAL HEALTH DEPARTMENT _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 •'ad.•, ,.�;P• Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.s'aov.org/ehd Lrdb'a FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: ()ot.l Rift) [ AMTI (Lg- E33 Date: 01 _2g-23 Address: 13o-( S . SA e12,A M O n"I L Db I Zip Code: 952c{0 Owner/Operator. V- J 1'T E: A N T N ON X Telephone: Program Element: 16 Program Record: P S j Inspection Type: p e SB180 Posted es 0 No Permit Posted 0 Yes 0 No 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. major violations pose a threat to public health and must be corrected im_mediately.. Non-compliance may warrant closure of the food facility o - Demonstration of Knowledge n.�� acs_ Supervrsion --M fY�+lrii.rids.+^ m.�.. _ , �:_ -. .,ur 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties LPersonal Cleanliness _ 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General F6od Safety Requirements' Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used P eve t g C-o a ma ionv a 7. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use ■ 6. Handwashing facilities supplied and accessible E 1 29. Toxic substances properly identified,stored,and used 'Time'and Temperature Relati ons' htp o .a .•isp a. / 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 't 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean G 34. Warewashing facilites maintained;test strips available 12. No re-service of returned food ® 35. Equipmentlutensils 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 7. Vending machines maintained -.o leffimllXog 8. Approved and sufficient ventilation and lighting 15. Food obtained from approved source ® 9. 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 orimap .ed ca 1. Plumbing maintained;proper back flow prevention i 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse property disposed :once��d iso 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food V4. Premises;personalldeaning items;vermin-proofing ghly Susceptible Popula,.o =120. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean _ o:t.W_a_ter 6. No living or sleeping quarters inside facility 21.Hot and cold potable water available. u sposal�= 7. Signs posted;last inspection report available TESe�•vage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements 9. Facility operating with a valid health permit ��23. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit suspension Received ByTtle: OW n 1 EH Specialist: C LA"A> L,7N- /Vk 1,A t40 Phone: �S 4 Z r> Page 1 of 11&23 list pg) 09112 O •7 FOOD PROGRAM OR