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t a SAN JOAQUIN COUNTY Si < ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sidov.orq/ehd �rFOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 9l'U�it Date: r ;1z) Address: / v ��✓Q City: Zip Code: Owner/Operator:JlZ Telephone. n Program Element: U17 Program Record: Q Inspection Type: SB180 Posted L1 Yes C Rermit Posted O Yes f 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 immediate) . Non-compliance,ma warrant closure of the food facilit iN neo wa Demonstration of Knowledge aua out cus Supervision rwi 1 Demonstration of knovdedge.food safety ctopen e 24. Person In Charge is present and pertonns duties Employee Health and HPersonaLCleanliness Communicable disease reporting.restrictioclusions L25 Personal cleanliness antl hail restraints 3. No discharge from eyes,nose,or mouth;nwounds General Food Safety Requirements Proper eating,lasting,drinking,or tobacco 26. Approved thawing methods used Preventing Contamination by Harv~ 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored.and used Timea per reiRelationship- Fo NEEFy/Sentice Proper hot and cold holding temperatures 30. 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 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment/utensils/Liner) 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean rContarrime in 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food w.. 35. Equipmentlutensils approved;installed;dean;good repair 13, Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and saorizedlwarewashmg procedures 7. Vending machines maintained 3 Food From Approved Source 38. 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 _ teformance With°Approved Procedures' - 1. Plumbing maintained;proper back flow prevention 18 Compliance with HACCP plan or variance conditions 2. Garbage and refuse property disposed Consumer Advisory 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises, personal/cleaning items;vermin-proofing hly Susceptible Populations Permanent Food Facilities E2. Sewtagelwastewater t offered at high risk facilities 5. Floors.walls and ceiling are maintained and kept clean Water/Hot Water "" 6. No living or sleeping quarters inside facility le water available. Compliance and Enforcement Liquid Waste Disposal 7. Signs posted:last inspection report available er properly disposed.toilet faulty useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: `,�I✓ L Phone: / _ h Page 1 of EHD 1623(1st pg) 419112 (/ FOOD PROGRAM OR