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SAN aJOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sioov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility:t roS N ERA- Date: O —oc-2 ddress: W AT 5-79.i 5�O D Zip Code: Owner/Operator: Telephone: Program Element: 1,,613Program Record: Z (' Inspection Type: ILO UTI tr 8180 Posted WYes 11Hermit Posted ❑ Yes ❑ P Re -Inspection on or After: IN = In Compliance N/O = 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 iminedrately._ Non compliance may warrant closure of the food facility nr,+ Demonstration of Knowledge "I I o., e4. Supervision Pelson In Chmq= o present and predorms duties Demonshation of knowledgefood safety csrrficac Employee Health and Hygiene Communicable diseasereporting. restrictions & exclusions 25 Personal Cleanliness 'eisonal dcanliness and hru rrsCaims No discharge from eyes, nose, or mouth; no open wounds General Food Safety Requirements Proper eating, tasting, drinking, or tobacco use urination by Hands _ lean and properly washedproper glove use ! shing facilities supplied and accessible 26. 7. 28. 2S Approved thawing methods used Food protected from contamination during storage Washing fruits and vegetables before use Toxic substances properly identified. stored. and used tHa'nds Time and Temperature Relationsh and cold holding temperatures 30. ori Storage/DisplaylService7ot Food storage; food storage containers labeled se of time as a public health control 31. Customer self-service food protected; individual utensils provided ooling methods 32. Food properly labeletl and honestly presentetl ooking time and temperatures Equipment f Utensils l Linens heating procedures for hot holding 3. Nonfood contact surfaces clean 34. Warewashing facilities maintained; test strips available 12. No re -service of returned food 35. Equipment/utensils approved; installed; clean; good repair 113, Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14. Fnod contact surface loaned and saint zedwarewasrnng procedures 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting 15 Food obtained froin 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 ' Conion'Twivith Approved Procedures 41, P7lysieal Facilities Plumbing maintained; proper back flow prevention AL p liance with HACCP plan or variance conditions 1 42, Garbage and refuse properly disposed Consumer Advisory 43, Toilet facilities clean, supplied, and maintained 19. Advisory provided for raw or undercocked food 44. Premises; personal/cleaning items: vermin -proofing Highly Susceptible Populations Permanent Food Facilities ko. Pror ihnmd foods no'. 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 11 Hot and cold potable water available. Compliance and Enforcement' Liquid Waste Disposal 47, Signs posted: last inspection report available 122 Sewage'wastewamr properly disposed toilet facility useable 48. Compliance with plan review requirements Vermin 49, Facility operating with a valid health permit 3. No ;olentsinsects birds or animals inside facility 50. Impoundment 51. Permit Suspension Received ByfTitle: H Specialist: r L. lAr u D tA- 'M u ao Phone: z09 — 5K1— 923 Page 1 of ,L EHD 16-23 (1st pg) 419/12 FOOD PROGRAM OR