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oo�a"'ry SAN aJOAQUIN COUNTY .eoc ?� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 •6;., V.,: tP • Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.orq/ehd �IFd R� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility:SJ SSS o LASS Date:1/12 Z3 Address: 37_71-0 62i City: ` Zip Code: 9521 z Owner/Operator: Telephone: Program Element: Program Record: t3 Inspection Type: Ou S13180 Posted res D Rermit Posted Wes UP Re -Inspection on or After: IN = In Compliance NIO = 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 immediately. Non-compliance may warrant closure of the food facility_ AWIM Demonstration of Knowledge n>.: out cos Supervision our 1. Demonstration of knowledge, food safety certificate Employee Health and Hygiene Communicable disease, reporting, restrictions & exclusions No discharge from eyes, nose, or mouth; no open wounds' 24 Person in Charge is present and performs duties 25 Personal Cleanliness Personal cleanliness and hair restraints General Food Safe&irerfrents Proper eating, tasting, drinking, or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. 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 7. Proper hot and cold holding temperatures ' ood S�titage/O1splay/service .' ..... 30. Food storage: food storage containers labeled 8. Proper use of time as a public health control 31. Customer self-service food protected; individual utensils provided 9. Proper cooling methods 32. 33. Food properly labeled and honestly presented Nonfood contact surfaces clean 0. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding y ProteG,tlon From Contamination 34. Warewashing facilities maintained; test strips available 12. No re -service of returned food 35. Equipment/utensils approved; installed; dean; good repair 1', Food free from contamination and adulteration 36. Equipment, utensils and linens: storage an"use 14. Food contact surface cleared end sanitised:warewasning procedures 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 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities Conformance Wfth Approved Procedures 41. Plumbing maintained. proper back floe, fo evention ',18 Compliance with H4CCP plan or variance conditions Consumer Advisory 42. Garbage and refuse properly disposed 43. Toilet facilities clean, supplied, and maintained a9 Advisory piovided for raw or undercooked food 44. Premises: personal/cleanino items'. vermin -proofing Highly Susceptible Populations _, .Permanent Food Facilities 20. Prohibited roods not offered at nigh risk far iluies 45. Floors, walls and ceiling are maintained and kept clean Water I Hat Water 46. No living or sleeping quarters inside facility �1. Hot ane cold potabic water available. Compliance and Enforcement -Liquid Waste Disposal 47. Signs posted: last inspection report available 122. Scwagelwastewater properly disposedtoilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit _ J23. No rodents, insects. birds or animals inside facility50. Impoundment 51. Permit Suspension Received By/Title: 17776,77 OS t EH Specialist:Akho4i k- Phone: _' -/ �3p,3 S Pagel of !� EH016-23 list pg) 419112 F000 PROGRAM OIR