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r aPA41h- g SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.si.qov.org/ehd 4CiFo"a�' FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: IDi-An"Otib 6 e ISR" M Date: 1-19-2-3 Address: 34 12 E At I city: S.t..O zip Code: 90"5-2-05 7 7 Owner/Operator: Telephone: Program Element: 3 Program Record: Inspection Type: Sat 80 Posted 0 Yes 0 Rermit Posted C Yes 0 t Re -Inspection on or After: IN = In Compliance N/O = 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 ublic health and must be corrected immediately. Non-compliance may warrant closure of the food facility_ ib n -o wr,l Dem owledge rw, our cus .Supervision ou't 1 Demonstration of knowledgefood safety cenificate 24 Person In Charge is presen'. and peno iris duties Employee Health and Hygiene Personal Cleanliness t2. Communicable disease, reporting, restrictions & exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes, nose, or mouth; no open wounds General Food Safety Requirements 14. Proper eating. tasting. drinking, or tobacco use 20. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage Hands clean and properly washed proper glove use Handwashing facilities supplied and accessible Time and Temperature Relationship Proper hot and cold holding temperatures 28. Washing fruits and vegetables before use 29. Toxic substances properly identified, stored, and used "-. no " g - ay erVfce 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 Equipment / Utensils) Linens 11. Proper reheating procedures for hot holding . Protection From Contamination 12. No re -service of returned food .;.; 33. Nonfood contact surfaces clean 34. 35. Warewashing facilities maintained; test strips available EquipmenUutensils approved; installed: Geon; good repair 13. Food free from contamination and adulteration 6. Equipment, utensils and linens: storage and use 14. Food contact surface cleaned and sanit¢ed/warewashing proeedores 7. Vending machines maintained . - Fo " ., 38. Approved and sufficient ventilation and lighting 15. Food obtained train approved source 16. Compliance with shell stock regulations; tags/display 9. Thermometers provided, accurate. and easily visible 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities ' '" " ' Conformance With Approved PI'Ocetlure5 t. Plumbing maintained; proper back flow prevention - j 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean, supplied, and maintained J19. Advisory provided for raw cr undercooked food 4. Premises. personal/cleaning items: vermin -proofing Highly Susceptible Populations Permanent Food Facilities 20 Prohibited foods not offered at high risk facilities 45. Floors, walls and getting 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 9 122. Sewage/wastewater properly disposedtoilet facility useable 8. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit _1771123. No rodentsinsectsbirds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist:i'ALA D I - �' u p o Phone: -to 9-E'' - 7 2, 3 Page 7 of2-1 5;61- EHD 1623 (1st pg) 4/9/12 FOOD PROGRAM GIR