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o.¢Ruly c • �4CIFOiti��P SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: E L� A u 5 T Date: D -OS Address: 10 E 'DR wIAR LU GI City: L Zi Code: 9 f 20 Owner/Operator: Telephone: Program Element: Program Record: IRIt7 1541.111 Inspection Type: -OUT 1 M 8180 Posted ❑ Yes VRermit Posted ❑ Yes E1 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 immediately. Non-compliance may warrant_ closure of the food faciliq_ -- iro Demonstration of Knowledge rvsj our cos Supervision OUT 11 Demonstration of knowledgefood safety cenrficate 24_ Person In Charge is present and performs duties - Employee Health and Hygiene Personal Cleanliness Communicable diseasereporting. restrictions & exclusions 25. Personal cleanliness and hair restraints 3. No tlischar)a from eyes, nose, or mouth; no open wounds _' General Food Safety Requirements Proper eating. tasting. drinking, or tobacco use 26 Approved thawing methods used Preventing Contamination by. Hands _ r 27, Food protected from contamination during storage . Hands clean and properly washedproper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible9. Temperature Rai Time and Temperatlati 7. Proper hot and cold holding temperatures 0. Toxic substances properly identified, stored, and used Food storage; food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected; individual utensils provided Proper cooling methods 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 33. 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; 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 37. Vending machines maintained 6ource - `„ 38. Approved and sufficient ventilation and lighting X15. 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 Conformance With Approved Procedures 41. Plumbing maintainedproper back flow prevention 118 Compliance with HACCP plan or variance conditions I 2. Garbage and refuse properly disposed � i Consumer Advisory 43. Toilet facilities clean, supplied, and maintained 19. Advisory provided for raw or undercooked food .4. Premisespersonal/cleaning items'. vermin -proofing Highly Susceptible Populations Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 5. Floorswalls and ceiling are maintained and kept clean Water I Hot Water 46. No living orsleeping quarters inside facility 21. Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted, last inspection report available Sewage/wastewater properly disposed. toilet facility useable 8. Compliance with plan review requirements Vermin 0. Facility operating with a valid health permit L]22. No rodents, Insects. birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: �r L-A N D 14- _&1 N R.O Phone: Z q Z 3 Pago 1 o1`2 EHD 16-23 (1st pg) 419112 FOOD PROGRAM OR