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SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.Drg/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: WA L-IyJAL_ c E C_KFA M Date: D ,0 23 ddress: 2 580 C p,C�'r� 911) City: ID4 Zip Code: ? 1 Owner/Opera✓tor: _ �,AL ?,A4 /1NV� Telephone: Program Element: Program Record: InspectionType: j B180 Posted ❑ Yes ❑ Permit Posted ❑ Yes U P 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 public health and must be corrected immediately. Non-compliance may warrant closure of the food facility r�r xz� wa Demonstration of Knowledge ; M" a:7 cos Supervision ou- 1. Demonstration of Knowledge: food safety cenificale { 24. Person In Charge is present and perfomu duties Employee Health and Hygiene Personal Cleanliness Communicable disease, reporting, restrictions & exclusions 25. Personal cleanliness and hair restraints �dNo discharge from eyes. nose, or mouth; no open wounds General Food Safety Requirements Proper eating, tasting. drinkingor tobacco use 25. Approved thawing methods used r Preventing Contamination by Hands 5 Hands clean and properly washed: proper glove use I landwashing facilities supplied and accessible 27. Food protected from contamination during storage 28. VVashing fruits and vegetables before use 29. Toxic substances properly Identified. stonedand used TimB antl Temps ' onsliip !tF-. 'Food Storage/Display/Service 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 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding __... _. ProtectionFrom Con - Bon :� 3. urfaces clean Non7machines 34. 35. 36. Wailities maintained; test strips available Equls approved; installed; clean; good repair Equils and linens: storage and use 12. No re service of returned food _ 13. Food free from contamination and adulteration 14. Food Contact surface cleaned and sanitized/warewashv,g croceduras 37. Vens maintained Fo ved Source -r ..... 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 40. 41. Proper use and storage of wiping cloths Physical Facilities Plumbing maintained; proper back flow prevention 17. Compliance with If oyster regulations C pproved Procedures It 8 Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities dean, supplied, and maintained 19. Advisory provided for raw or undercooked food 44. Premises: personal/cleaning items. vermin -proofing .., Highly Susceptible Populations Permanent Food Facilities 9 Prohibited foods not offered at high risk facilities 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 77 22 Sewagemastewater properly disposedtoilet facility useable 8. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit u- 3_ No rodents, insects. birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: C_ Phone: �9'`J' �� -C� Page 1 of 't EHD 16-23 (1st pill 419112 FOOD PROGRAM OR