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i� SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 r,�IFsa�,P Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility:(Vto-TY0 Date: II I 3 ddress: I a'I1 City: 1 r Zip Code: wner/Operator: n t'�T'� /- S�,�t/t � Telephone: Program Element: Program Record: Inspection Type: K47L4,X1 AD 8180 Posted OCYes ❑ Remit Posted es El P Re -inspection on or After: NIA 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 immediately. Non-compliance may warrant closure of the food facility :cm wotw Demonstration of Knowledge cus: Supervision 1. Demonstration of knowledge: food safety certificate 24_ Pelson In Charge is present and periomrs duLes Employee Health and Hygiene Personal Cleanliness 12_ Communicable disease', reporting. restrictions & exclusions 25. Personal cLanlrness and hair restrants 13. No discharge from eyes, nose, or mouth; no open wounds General Food Safety Requirements rt. Proper eating. tasting. drinking. or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands ,': 7. 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 perature Relationship Proper hot and cold holding temperatures Proper use of time as a public health control 9. Toxic substances properly identified, stored, and used O. Food storage; food storage containers labeled 1. Customer self-service food protected; individual utensils provided Proper cooling methods 2. Food properly labeled and honestly presented 3. Nonfood contact surfaces clean 10. Proper cooking time and temperatures i t. Proper reheating procedures for hot holding Protection From Contamination , .:` 12. No re -service of returned food Warewashing facilities maintained; test strips available 5. Equipment/utensils approved; installed; clean; good repair =13 Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14 r=ood conact surface cleaned andsanitized procedures 37. Vending machines maintained Food From Approved Source - 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; lags/display 1 40. Proper use and storage of wiping cloths INS 17. Compliance with Gulf oyster regulations F' - Physical Facilities Conformance With Approved Procedures 41. Plumbing maintainedproper back Flow prevention 18. Conry lance with HACCP plan or valiance conditions Consumer Advisory 19 Advisory provided for raw or undercooked food Highly Susceptible Populations k0. Prohibited foots not offered at high risk facilities 42. Garbage and refuse properly disposed 43. Toilet facilities clean, supplied, and maintained 44. Premises; pemonayeleaning Items; vermin -proofing 45. Floors, walls and ceiling are maintained and kept clean Water/ Hot Water 46. No living or sleeping quarters inside facility ;21 Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 7. Signs posted; last inspection report available X22. Sewagehvastewaler properly disposedtoilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3 No rodents. Insects, birds or animals Inside facility 50. Impoundment 1. Permit Suspension Reigved By/Title: <�a_ L 'to - EH Specialist: - UA VU Phone: I D Page 1 ofZ EHD 1643 itst pill 419112 � FOOD PROGRAM OR