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SAN JOAQUIN COUNTY ,p�.soo a ?� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • c... �a. Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd 'i[%PORN FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: n �" lC Date: I -I Z-z3 ddress: 1�o C e c'> City: -'r Zip Code: q 5� wnenoperator: J Telephone: Program Element: Program Record: Inspection Type: J r-4. B180 Posted 0 Yes 0 Remit Posted 0 Yes 01, Re-Inspection on or After: IN=In Compliance NIO=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 immediate) . Non-compliance may warrant closure of the food facility N w6 WA - Demonstration of Knowledge our cos Supervision �1. Demonstration of knowledge', food safety cenificale 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness 12. Communicable disease,reporting. restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds G '*Food Safety Requirements k, Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage j5. Hands clean and property washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used ndYemperattiie ltefalions. Dori toragel . Proper hot and cold holding temperatures 30. Food storage.food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided . Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures .X 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean a :Protec on.From Contamination ;: 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipment/utensils approved;installed;dean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14_ Food Comae!Sunace cleared and saniti_ed'wwe,asri ng procedures 37. Vending machines maintained Food From Approved Source P 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 1 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations PPPsical Facilities i Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention i-.-, c;oinpliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 3. Toilet facilities clean,supplied,and maintained 1/119. Advisory provided for raw or undercooked food 4. Premises:personal/cleaning Items,vermin-proofing Highly Susceptible Populations _Permanent Food FacGities Amm o. Prohibited foods not offered at high risk faaunes 45. Floors,walls and ceiling are maintained and kept clean Water i Hot Water 46. No living or sleeping quarters inside facility k1 Hot and cold potable water available. ! Compliance and Enforcend Liquid Waste Disposal 47. Signs posted last inspection report available 2. Sewage/wastewater properly disposed.toilet facility useable 8. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit 3. No rodents,insects.birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist• Phone: page 101 EHD16-23 (istpg) 419112 GIJ� v FOOD PROGRAM OR