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SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.si-gov.org/ehd irfba FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: ymm, Date: i I CA 1209-3 Address: /.Y it! l I City: _ 1 i^ V � Zip Code: Owner/Operator: LU Telephone: I Vh r Program Element: Program Record: 2 - Inspection Type: 6180 Posted yes ElRermit Posted X Yes ❑ f Re -inspection on or After: NJ a IN = m 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 facility _w,N w we Demonstration of Knowledge �f Dernonstrabon of knowledgerood safety cerfdlcate u- oc cus -) 24_ Supervision-' =lies Person In Charge is present and performs d,.= Employee Neal ".:.d Hygiene Personal Cleanliness 22. Communicable disease, reporting, restrictions 8 exclusions 25. Personal cleanliness and ban restraints 3. No discharge from eyes, nose, or mouth; no open wounds General Food Safety Requirements la. Proper eatingtasting. drinking, or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage 5_ Hands clean and properly washed. proper glove use i— 28. Washing fruits and vegetables before use Handwashfngfacilities supplied and accessible — me and Temperature Relationship . Proper net and cold holding temperatures j I l 29. 30. Toxic substancesP roperly identifiedstored, and used Food StoregelDisplay/Service ` Food storage, food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected. mdwidual utensils provided Proper cooling methods 32. 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. Equipmentlutensils approved; installed; clean; good repair 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14. Focc contact surface -leaned and sanitized ,c,ewashing procedures 3T Vending machines maintained Sou - ..-. .- "- 38. Approved antl sufficient ventilation and lighting d obtained from approved source 39. Thermometers provided, accurate, and easily visible mpliance with shell stock regulations; tags/display r 0. Proper use and storage of wiping cloths mpliance with Gulf oyster regulations _ Conformance With Approved Procedures 41 Plumbing maintained; proper back flow prevention IIt 8. Compliance wrth HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43, Toilet facilities dean, supplied, and maintained 19. Advisory provided for raw or undercooked food 44 Premises', personal/cleaning items'. vermin -proofing Highly Susceptible Populations Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities '.. 5. Floors, walls and ceiling are maintained and kept clean Water / Hot Water 46, No living or sleeping quarters inside facility 121. Hot and cold potable water available. ^" - Compliance and Enforcement Uquid Waste Disposal 47. Signs posted last inspection report available '22. Sewage/wastewater properly disposedtoilet facility useable 48, Compliance with plan review requirements Ve 40. Facility operating with a valid health permit 3. No rodents. insects, birds or animals inside facility 50. Impoundment 51. Permit Suspension eceived By/Title: EH Specialist: 1WAD Phone: I I „� Page 1 of EHD 1623 list pg) 0/12 FOOD PROGRAM OIR