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a°'"• SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 anti sa�'a Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.sigov.orolehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: cA C J S b 13 lio Date: I_ I`1 _ -2 ddress: zq 0O � , 1 n City: Zip Code: OwnerlOperator: v G�/� Telephone; Program Element: Program Record: l.t l.{ Inspection Type: Sat 80 Posted 0 Yes 0 No Permit Posted 0 Yes D No Re-Inspection on or After: IN=In Compliance NIO=Not Observed WA=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. _M or violations pose a threat to public health and must be corrected Immediatel . Non-compliance may warrant closure of the food facllit wn o r,LgItion -- ,n. Supervision 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties 'Personal Cleanliness -- - 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds nrat--Food Safety Requirements "- Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used g ion a rnallo"n-by Hand,'-= 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used "m d emperatuielRelationship'= o o alS e 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 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures - - Equipment/Utens its l Linens__ 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean NNNNNMIMIr 0 34. Warewashing facilities maintained;test strips available 12. No reeservtce of returned food Mi 36. Equipmentlutensils approved;Installed;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained 0 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 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations s - 0 0 - . t p o .ed oCe 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed o sum d o -_ - - - 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food -__ 4. Premises;personallcleaning items;vermin-proofing 'g usce ti e•Popula to. -u,. - - Permanent Food Facilities-' 20. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean er ot" a e- 6. No living or sleeping quarters inside facility 21.Hot and cold potable water available. - s "'s osa 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements er r 49. Facility operating with a valid health permit 3. No rodents,Insects,birds or animals Inside facility 50. Impoundment 51. Permit Suspension Received BylTitle• 5 /L R O EH Specialis • Phone: -Zn_ la 1 )o_ 3025 Page" of EHD16-23(istpg) 49112 FOOD PROGRAM OIR