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SAN aJOAQUIN COUNTY ?a ENVIRONMENTAL HEALTH DEPARTMENT _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd 'crFat�i'� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: m-�� Date: f Address: ✓ ^�`�� City: Zip Code: Owner/Operator: /mom Telephon b /_q Program Element: I Program Record: Inspection Type: W-I 6180 Posted []Yes U Permit Posted ❑Yes I! Re-Inspection on or After: Z 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 immediatel . Non-compliance may warrant closure of the food facility in 'sro 1-1 Demonstration of Knowledgee„, evr cup Supervision 11 Demonstration of knowledge.food safety certificate 24. Person In Charge 1s present and peilormS duties ' Employee Health and Hygiene Personal Cleanliness Communicable diseasereporting. restnctions&exclusions r 25 Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used ination by Hands Z Food protected from contamination during storage Hands dean 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 .. . Time, . ure'Retafionsfiip '7. Proper hot and cold holding temperatures 0. 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 Equipment/Utensils/Linens 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean - . Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipmentlutensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14 Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained -- 'Fo burce " .. 8. Approved and sufficient ventilation and lighting ';rte 115. 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 �. t' Conformance With Approved Procedures 4 1. Plumbing maintained;proper back flowp ravention k 1a. Compliance with HAr_CP plan or vanance conditions 42. Garbage and refuse property disposed r Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food ^4. Premises. personal/cleaning items.vermin-proofing Highly Susceptible Populations Permanent Food Facilities _ II20. Frohihiled foods not offered at high risk facilities 45. Floors,walls and ceding are maintained and kept dean Water/Hot Water 46. No living or sleeping quarters inside facility 121 [lot and -old potable water available Compliance and Enforcement Liquid Waste Disposal 47. Signs posted,last inspection report available 22. Sewage/wastewater properly disposedtoilet facility useable 8. Compliance with plan review requirements Vermin Fg. Facility operating with a valid health permit =3. No rodents_insects,birds or animals inside facility 50. Impoundment Permit Suspension Received By/Title: H Specialist: Phone: 'L _ Page 1 of EHO 16-23(1st pg) 4/9112 1FOOD PROGRAM OR