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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.sioov.org/ehd �IFpF� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: EM V iS "TA(D `7 /Ke-A I G N QrklknL Date:O 1_ _ Address: 3032, WZR AtiL City. e-K ro Zip Code: .9520-5 Owner/Operator: J CF. Telephone: Program Element: b Program Record: Inspection Type: SB180 Posted Mffes ❑ Rermit Posted ❑Yes Of Re-Inspection on or After: IN=In Compliance NIO=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 o Non-compliance may warrant closure of the food facility Demonstration of Knowledge MAO Derr cos Supervision nuT Demonsliat,on of knowledge.food safety certificate 24. Person In Charge is present and performs duties Employ -tl Hygiene Personal Cleanliness ___... Gommunicable,diseasereporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 1 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements a. Proper eating. ,asong,drinking,or tobacco use 6. Approved thawing methods used Preventing Contamination by Han T Food protected from contamination during storage 5. 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 re Relationship`' 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 11 Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean Protectfon.FFromContamination. Warewashing facilities maintained;test strips available 72. No re-service of returned food 5. Equipment/utensils approved;installed:dean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use " 14. Food contacl surface cleaned and sanit,zedrwarewashing procedures 37. Vending machines maintained Food FromApproved 5 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40. PropeF use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Conformance With Approved Proeed 41. Plumbing mamtaned:proper back Bow prevention 18 Compliance with HACCP plan or variance conditions 42, Garbage and refuse properly disposed Consumer Advisor ( 3. Toilet facilities clean.supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises personalrcleaning items:vermin-proofing Highly Susceptible Populations Permanent Food Facilities 0 Prohibited foods not offered at high risk facilities 45. Floors.walls and ceiling are maintained and kept clean Water/Hot Water ,., 6. No living of sleeping quarters inside facility I. Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed:toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit fj-,W3. No rodentsinsects.birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: e L Q ! A�f !To Phone: - S6/, Q Page 1 of EHD 1623(1st pg) 419/12 •'V L �i ! FOOD PROGRAM OR