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aP°"•" SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 cq.. -- cp • Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siaov.ora/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: �i f e SS Date: _ Address: ,SO2 ` City: Zip Code: wider/Operator: I Telephone: Program Element: 2::,, Program Record: -S Inspection Type: 6180 Posted ❑ Yes ❑ Permit Posted ❑ Yes ❑ P Re -Inspection on or After: IN = In Compliance N/0 = 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 most be corrected immediately. Non-compliance may warrant closure of the food facility Demonstration of Kno -. ge wn ll. Supervision cu* ❑emonsbalmn of knm+lecr/efood safety certificate 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 General Food Safety Requirements �'A. Proper eating, tasting, drinking. or tobacco use 26. Approved thawing methods used Preventing Contamination by Han 5. Hands clean and properly washed: proper glove use 27. Food protected from contamination during storage 28. Washing fruits and vegetables before use ': Handwashing facilities supplied and accessible .. .. Time 8tltl eiYi :`' Proper hot and cold holding temperatures 29. 30. Toxic substances properly identified, stored. and used Food storage; foodstorage containers labeled x 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 1o. Proper cooking time and temperatures Equipment! Utensils / Linens 11. Proper reheating procedures for hot holding 12. No re -service of returned food 33. 34. Nonfood contact surfaces clean Warewashing facilities maintained; test strips available 35. Equipment/utensils 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 w.arewashing procedures 37. Vending machines maintained -"Wood 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: tags/display 17. Compliance with Gulf oyster regulations Conformance With Approved Procedures 0. 41 Proper use and storage of wiping cloths Plumbing maintained; proper back flow prevention 1 B. Compliance with HACCP plan or variance conditions Consumer Advisory t 19 Advisory provided for raw or undercooked food 2. Garbage and refuse properly disposed 43. Toilet facilities clean, supplied, and maintained 44. Premises_ personal/cleaning Items: vermin -proofing Highly Susceptible Populations 5_ Permanent Food Facilities :. Floors, walls and ceiling are maintained and kept clean k Prohibited foods not offered at high risk facilities Water / Hot Water 46, No living or sleeping quarters inside facility �1 l lot and cold poiabl, water available. Compliance and Enforcement Liquid Waste Disposal 7. Signs posted; last inspection report available '22. Sewap +aslewater properly disposed_ toilet facility useable 8. Compliance with plan review requirements ..m _ ":. _ 3. No rodents, insects, birds or animals inside facility 140. Facility operating with a valid health permit 50. Impoundment 1. Permit Suspension Received By/Title: i , .1� L7 EH Specialist: _ Phone: 2. _ I _ ? Pagel of EHD 16-23(lstpg) 419/12 FOOD PROGRAM OR 5