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�A°'"• SAN JOAQUIN COUNTY Q.sOc q. ?� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 •.cq.. =.a;p. Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd riFoa FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: P1?_n Till DIS tj Date: 0 I w 05 Address: 231-7 41-7 & M A' O Tr City: 5+ G Zip Code: 9520.5 wnerloperator: Telephone: Program Element: brjQ Program Record: Inspection Type:R0 UT I N SB180 Posted D Yes ❑ Rermit Posted 0 Yes ❑ 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 ose a threat. to public health and must be corrected immediately. Non-compliance may warrant closure of the food _facility iN N u•A Demonstration of Knowledge nor cos Supervision ::es 1. Demonstration of knowledge. food safety certificate 24. Person In Chas e isPresent and performs dulies Health and Hygiene Personal Cleanliness 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 ` Proper eating, tasting, drinking, or tobacco use _ Hands clean and properly washed; proper glove use - 26. Approved thawing methods used 27, Food protected from contamination during storage 1 F8. Washing fruits and vegetables before use Hantlwas hing facilities supplied and accessible 7. Proper hot and cold holding temperatures 9. 0. Toxic substances properly an a ,stored, and used Food storage; food storage containers labeled B. Proper use of time as a public health control i. Customer self-service food protected; individual utensils provided 9. Proper cooling methods 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11 Proper reheating procedures for hot holding From Contamination "'"""'+, '` 3. Nonfood contact surfaces clean 4. Warewashing facilities maintained; test strips available 12. No re -service of returned food 35. Equipmentlutensils approved; installed; clean; goad repair Food free from contamination and adAteration 36. Equipment, utensils and linens: storage and use M13. 14. Food contact surface cleaned Arid sa ruizednaa rewash ng procedures 7. Vending machines maintained 'Food_From Approved Source 38. Approved and sufficient ventilation and lighting _ 15. Food obtained from approved source 16. Compliance with shell stock regulations; tags/display _. '. 39. Thermometers provided, accurate, and easily visible 4n. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures. 41. Plumbing maintainedproper back flow prevention 19. Compliance with HACCP plan or variance conditions 42 Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean, supplied, and maintained 19. Advisory provided for raw or undercooked food 44. Premisespersonal/cleaning items: vermin -proofing Highly Susceptible Populations - Permanent Food Facilities 20 Prohibited foods not offered at high risk facilities 45. 46. Floorswalls and ceiling are maintained and kept clean No living or sleeping quarters inside facility Water Hot Water ;21. Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted; last inspection report available j j22 Sewage/wastewater properly disposedtoilet facility useable 48. Compliance with plan review requirements Vermin 49, Facility operating with a valid health permit '23 No rodentsinsectsbirds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: i L /i 4,4b IA- ,A-1 U 20 Phone: 7- O9 S>S I- 2 2 Page 1 of y EHO 1643 fist pg) 419/12 FOOD PROGRAM OR