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p4gl ly <br />so'�a ooh <br />P <br />C'rGIFO'm�`P <br />:> <br />SAN JOAQUIN COUNTY <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.oro/ehd <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: �- ru ttin - <br />Date: _ _y <br />ddress: u t City: <br />Zip Code: Q S 21 L <br />Owner/Operator: Gr t: 0 11 CIo.. <br />Telephone: <br />Program Element: ((o Program Record: 35 1, <br />Inspection Type: • „�, <br />SB180 Posted ylcYes ❑ Remit Posted D Yes R4 P <br />Re -Inspection on or After: <br />IN = In Compliance N/O = Not Observed N/A = Not Applicable COS = Corrected on-site MAJ = Major Violation OUT = Not in Compliance <br />See reverse side for code sections and general requirements that correspond to each violation listed below. <br />Manor violations pose a threat to public health and must be corrected immediate) Non-compliance may warrant closure of the food facility <br />m' <br />rno wa <br />Demonstration of Knowledge eie: <br />.our cus <br />Supervision ou* <br />11 Demonstration of knowledge. food safety certificate <br />24_ <br />Person In Charge is present and performs duties <br />Employee Health and Hygiene <br />Personal Cleanliness <br />12. Communicable disease. reporting, restrictions & exclusions <br />25. <br />Personal cleanliness and hair restraints <br />3. No discharge from eyes, nose, or mouth; no open wounds <br />General Food Safety Requirements q <br />I <br />Proper eating, tasting, drinking, or tobacco use <br />26 <br />Approved thawing methods used <br />Preventing Contamination by Hands <br />5. Hands clean and properly washed proper glove use <br />27. <br />Food protected from contamination during storage <br />28_ <br />Washing fruits and vegetables before use <br />- Handwashing facilities supplied and accessible <br />now lationship -' <br />Proper hot and cold holding temperatures <br />Proper use of time as a public health control <br />29 <br />30. <br />Toxic substances properly identified stored, and used <br />�. Food Storage/Display/Service <br />Food storage, food storage containers labeled <br />31. <br />32. <br />Customer self-service food protected. ntova Gal utensils provided <br />Food properly labeled and honestly presented <br />Proper cooling methods <br />10. Proper cooking time and temperatures <br />11. Proper reheating procedures for hot holding ,,;.. <br />Equipment / Utensils / Linens <br />33. <br />Nonfood contact surfaces clean <br />:- .Protection From Contamination <br />4. <br />Warewashing facilities maintained; test strips available <br />12. No re -service of returned food <br />35. <br />Equipment/utensils approved; installed; clean; good repair <br />13. Food free from contamination and adulteration <br />6. <br />Equipment, utensils and linens: storage and use <br />Food contact surface cleaned and sanitized'warewashmg procedures <br />7. <br />Vending machines maintained <br />pod From Approved Source <br />4114. <br />38. <br />Approved and sufficient ventilation and lighting <br />15. Food obtained fromapproved source <br />6. Compliance with shell stock regulations; tags/display <br />39. <br />Thermometers provided, accurate, and easily visible <br />0 <br />Proper use and storage of wiping cloths <br />17. Canwith Gulf oyster regulations <br />Physical Facilitiesi' <br />Conformance With Approved Procedures <br />41. <br />Plumbing maintained; proper back Flow prevention <br />16. Compliance with HACCP plan or variance conditions <br />42. <br />Garbage and refuse properly disposed <br />Consumer Advisory <br />43. <br />Toilet facilities clean, supplied, and maintained <br />79 Advisory provided for raw or undercooked food <br />44. <br />Premises. personal/cleaning items', vermin -proofing <br />Highly Susceptible Populations <br />Permanent Food Facilities, <br />0. Prohibited foods not offered at high risk facilities <br />5. <br />Floors, walls and Ceiling are maintained and kept clear❑ <br />Water I Hot Water <br />46. <br />No living or sleeping quarters inside facility <br />X21. Hot and cold potable water available. <br />Compliance and Enforcement <br />Liquid Waste Disposal <br />147. <br />Signs posted: last inspection report available <br />2. Sewage/wastewater properly disposed, toilet facility useable <br />8. <br />Compliance with plan review requirements <br />Vermin <br />9. <br />Facility operating with a valid health permit <br />3_ No rodentsinsectsbirds or animals inside facility <br />50. <br />Impoundment <br />1. <br />Permit Suspension <br />Received. By/Title: <br />o Clei 9,0 6c/t'/'l ?r -a <br />EH Specialist: N <br />Phone: 7-0 9 6 1 -307 v Page 1 of 0 <br />EHO 16-23 (1st lig), 419/12 FOOD PROGRAM OR <br />